- 3 ears of sweet corn – husked and kernels removed
- 5 medium tomatoes chopped
- 1 clove garlic minced
- 1 small red onion sliced
- 12 basil leaves
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Place sweet corn kernels, chopped tomato, garlic, onions and basil in a bowl.
Add the olive oil and balsamic and mix well.
Season with salt and pepper to taste and let sit for 5-10 minutes.
This recipe makes about 6 cups.