Corn Salad
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5 ears fresh corn, husked
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3/4 cup cherry tomatoes, halved
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4 tablespoons pine nuts
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4 tablespoons fresh mint, finely chopped
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2 tablespoons red wine vinegar
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3 tablespoons good quality olive oil
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Salt and pepper

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Preheat the oven to 325°F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.
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In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.
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Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste. Serve cold or at room temperature.