Heirloom Tomato Corn salad with lime juice, Zest + basil

This fresh veggie salad is bright and delicious and pairs beautifully with grilled fish or chicken. You can easily add more veggies and herbs (and a great salad to make when you need to use up those additional veggies you have hanging around) some ideas for extra add-ins: roasted slices of beets, sliced cucumber, red onion, more herbs (cilantro, dill, chives), etc.!

INGREDIENTS —

• 3 large ears of corn (shucked and boiled or grilled)

• 3 large heirloom tomatoes sliced however you’d like OR 1 pint cherry or grape tomatoes, halved 

• 1 lime (zest & juice)

• 3 tablespoons extra-virgin olive oil

• Flaky salt

• ¼ teaspoon minced seeded fresh habanero or other very hot chile (optional)

• ¼ cup fresh basil leaves

INSTRUCTIONS —

1. Carefully cut the kernels off the cooked corn cobs, transfer them to a large bowl, and add the tomatoes.

2. Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over.

3. Add the oil, a generous pinch of salt, and the chile. Mix well, add basil leaves over the salad and gently fold them in

4. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day!