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Sliced Tomatoes With Corn and Basil

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“This is another recipe from Cottage Living, but it sounds so crisp and refreshing, I had to post it for safe-keeping.”
READY IN:
22mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
  2. Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
  3. Season with additional sea salt and pepper before serving.

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