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Some people may be
surprised that corn doesn't have to be cooked. If it's freshly picked,
just slice the sweet kernels off the cob. Then run the dull side of the
cutting knife down the cob to release any remaining juices.
Ingredients
1 cup fresh corn kernels, cut from 2 ears corn
1 cup grape tomatoes, halved
1 cup yellow pear or cherry tomatoes, halved
1 cup seeded and chopped tomato
1/2 cup chopped vidalia or other sweet onion
1/4 cup chopped fresh mint
2 tablespoons chopped fresh basil
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained nonpareil capers
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 slices (1 ounce each) peasant-style multigrain bread
1 clove garlic
Directions
1.
In a large bowl, combine the corn, grape tomatoes, yellow tomatoes,
chopped tomatoes, onion, mint, basil, oil, vinegar, capers, salt,
and pepper; toss well.
2.
Toast the bread slices. Rub 1 side of each slice briefly with the
garlic clove. Place 1 slice of bread, rubbed side up, in the center
of each of 4 plates. Top each with 1 cup of the corn mixture. Serve
immediately.
Nutritional Facts
per
serving
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