- 6 large ears white corn, husked
- 5 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 1/2 cup (packed) thinly sliced fresh basil
- 5 plum tomatoes, seeded, chopped
- 3 tablespoons balsamic vinegar
- Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
- Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.