Corn and Tomato Salad

Ingredients

• 0.3 cup basil fresh
• 10 oz cherry tomatoes sweet stemmed rinsed halved
• 2 ounces goat cheese fresh crumbled (goat)
• 4 cups ears corn fresh
• 1 tablespoon olive oil 
• 0.5 cup onion red chopped
• 3 tablespoons red wine vinegar 
• 6 servings salt and pepper 

Equipment

• bowl
• frying pan
• knife

Directions

1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes.
2. Add corn and stir often just until tender to bite, 5 to 6 minutes.
3. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar.
4. Add salt and pepper to taste.
5. Sprinkle goat cheese over salad; serve warm or at room temperature.
6. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.