from Kathie Conrad
6 ears of Corn, husked and cleaned
1 small box of Grape Tomatoes
1 Medium Red Onion, diced
12 Basil Leaves, chopped
1/4 Cup of Olive Oil
2 Tablespoons of White Balsamic Vinegar
Salt and Pepper to Taste
Put 2 inches of water into a large pot and insert steamer rack. Bring to boil and add
corn. Cover the pot and steam the corn for 11 minutes. Cool corn by running the ears
under cold water. Remove cooked kernels with a sharp knife.
Mix the Olive Oil and the White Balsamic Vinegar and add to the
remaining ingredients, mixing thoroughly.
Combine all remaining ingredients. Enjoy immediately or chill until ready to serve!