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2 ears Corn, husks removed
1 lb Heirloom Tomatoes, cut into large cubes
1/4 cup Finely Chopped Fresh Basil
2 Tbsp Champagne Vinegar or White Wine Vinegar
1 small Garlic Clove, minced
1/4 cup Olive Oil
Sea Salt and Freshly Cracked Black Pepper
For dressing, mix vinegar and garlic in large bowl. Whisk in oil, then basil. Season with sea salt and pepper, to taste.
Heat sauté pan or grill on medium-high. When hot, place corn in pan or over heat. Using tongs, rotate ears every few minutes until lightly browned or charred. Baste with a little olive oil, as needed. Allow corn to cool; then cut kernels off cobs into large bowl. Add tomatoes. Toss with enough vinaigrette to coat. Season salad with more sea salt and pepper, if needed.