10 Gorgeous Summer Corn Recipes

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Serves 4

8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 quart sugar snap peas (optional)
1 handful rough-chopped basil or flat-leaf parsley (optional)
coarse sea salt and pepper to taste

1. Strip raw corn from ears -- just run your chef's knife down the side of each ear about 8 times.
2. Slice cherry tomatoes in quarters and chop the red onion into a large dice.
3. If using the sugar-snap peas cut them in half or thirds so they're bite-sized. Add basil or parsley.
4. Toss all vegetables in a bowl along with the vinegar, salt and pepper.

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