Corn And Tomato Salad - cooking recipe

Ingredients

6 large ears white corn, husked
5 tablespoons olive oil, divided
3 garlic cloves, finely chopped
1/2 cup fresh basil, thinly sliced and divided
5 plum tomatoes, seeded and chopped
3 tablespoons balsamic vinegar
salt and pepper, to taste

Preparation

Remove corn kernels from cob.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add garlic and saute 1 minute. Add corn and saute for an additional 5 minutes.
Add 1/4 c of basil and transfer mixture to a large bowl.
Cool slightly.
Stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil.
Season with salt and pepper.
Chill for 3-8 hours before serving.