corn and tomato salad

Ingredients:

2 ears of corn

½ pint cherry or grape tomatoes, halved

½ lime

1 ½ tablespoons extra-virgin olive oil

¼ jalapeno, finely chopped

¼ cup fresh basil leaves

2 tablespoons fresh cilantro leaves

Directions:

Microwave the corn in their husks on high for 2 minutes. Shuck the corn. Cut the kernels off the cobs. Transfer to a bowl and add the halved tomatoes.

Finely grate the zest of half a lime directly over the corn mixture. Squeeze the juice from the lime half all over. Add the oil, a pinch of salt and the chopped jalapeno. Tear the basil and cilantro over the salad and gently fold them in. Season to taste with salt and freshly ground pepper.  Serve or refrigerate in an airtight container for up to 1 day.

Serves 2