NYT Corn Salad

This recipe is adapted from a New York Times Salad Recipe. It’s such a great refreshing summer recipe. The flavors are super simple but sweet with a little acidic tang. I served this as a side with steak and chimichurri and garlic roasted mashed potatoes.
Ingredients

• 6 ears of corn
• 2 containers of fresh cherry tomatoes
• 1 small spicy pepper I used habenero
• 5 big leaves of basil
• 2 tbs minced cilantro (can leave out if you don’t like)
• Juice of four limes
• 1 tsp flakey salt
• 3 tbs olive oil

Instructions

• Microwave the ears of corn for about 4 min each. They should be warm and yellow
• Remove the husks and cut the base off. Then cut the corn off you want as close to the cob without getting the center so it comes off in pieces not kernels.
• Chop your cherry tomatoes in half and add that to a bowl with your corn.
• Thinly chiffonade your basil and add it to the bowl with the vegetables.
• Remove the seeds from your pepper and very finely mince, add that to the bowl with the cilantro, sea salt, and olive oil.
• Zest your limes over the salad, then cut them in half and add the juice.
• Toss everything together and enjoy!