3 cups frozen corn (12-ounce bag), thawed to room temperature
1 to 2 cups halved cherry tomatoes
2 tablespoons chopped basil
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small garlic clove , minced
Combine all ingredients. Serve at room temperature.
Yield: 4 cups
Tip: The corn takes a long time to thaw at room temperature; thaw in microwave for faster prep time.