Serves 6
Ingredients
1 pint cherry tomatoes (preferably Sungolds or Sweet 100s), rinsed and halved
1 cup raw sweet corn kernels, preferably Olathe corn (see note)
6 ounces green beans, stemmed, blanched and cut into 2 inch pieces
1/4 cup thinly sliced red onion
12 leaves basil, washed and dried
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Pinch celery salt
Few shots hot sauce
Salt and pepper
Directions
Place the cherry tomatoes, corn, green beans, and red onion in a bowl. Tear the basil over it. Stir in the remaining ingredients. Taste for seasoning.
Note:To cut corn cobs into kernels, you must shuck the corn and then carefully remove all the silk from the cob (this is a tedious task best delegated to unskilled kitchen help, i.e., children). To cut the kernels off the cob, stand the cob up in a shallow dish or bowl (you might want to remove the stem so the kernel is stable) and cut along the cob, but not into it.
