Ingredients
- 4 ears corn, shucked
- 2 garlic cloves
- 1 teaspoon salt
- 1/8 cup balsamic vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 pounds heirloom tomatoes, quartered and seeded
Directions
Heat a grill.
Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.

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Simple and very good
Rated: 5 stars out of 5