Our neighborhood had a Memorial Day Block Party and everyone was supposed to bring a dish. I made this corn salad I saw on The Blond Cook's blog last week. It was also a great way to showcase some of our homegrown herbs.
8 ears of corn, shaved from the cob
1 pint tomatoes, halved
1/2 large red onion, dived
1/3 C red wine vinegar
1/2 cup basil, chopped
2 T fresh dill
2 T extra virgin olive oil
2 T garlic, chopped
S&P to taste
To make place tomatoes, onion, red wine vinegar, dill, basil, S&P in bowl and stir together.
Heat olive oil in skillet. Add corn and cook for approximately 8 minutes. Add garlic and cook for one more minute.
Add corn to tomato mixture. Stir together. Add additional S&P if needed.
Refrigerate until serving.