Corn, Tomato, and Basil Salad 2 tablespoons olive oil 1 tablespoon finely chopped garlic 3 cups fresh or frozen (16-oz bag, thawed) white corn 1/2 cup (packed) thinly sliced fresh basil 5 plum tomatoes, seeded and chopped 3 tablespoons balsamic vinegar 1/2 teaspoon salt 1 teaspoon pepper Heat one tablespoon of oil in a heavy large skillet over medium-high heat. Add the garlic; saute one minute. Add the corn; saute until barely cooked, about two minutes. Remove from the heat. Add half of the basil. Transfer the corn mixture to a large bowl. Cool slightly, stirring occasionally. Stir in the tomatoes, vinegar, and the remaining oil and basil. Season with salt and pepper. Cover and chill three hours or up to eight hours. Serves 6.