Corn, Tomato and Basil Salad - white corn

Method

• Using large knife, cut corn kernels from cob.
• Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
• Add half of garlic to each skillet; saute 1 minute.
• Add half of corn to each skillet; saute until just cooked through, about 5 minutes.
• Remove from heat.
• Add half of basil to skillets.
• Transfer corn mixture to large bowl.
• Cool slightly, stirring occasionally.
• Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
• Season with salt and pepper.
• Cover; chill 3 hours or up to 8 hours.