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serves 5

• 16 oz frozen corn kernels (I like the white corn kernels at Trader Joe's) or 4 corn on the cob, steamed, kernels removed with a knife
• 3 tablespoons finely chopped shallots
• 1 cup of cherry tomatoes, cut in half
• 2 tablespoons finely chopped basil
• 1/4 cup extra virgin olive oil, and 1 tablespoon for cooking
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• salt and pepper to taste

1. Heat a heavy frypan over medium heat. Add 1 tablespoons of olive oil and add shallots. Cook briefly and then add corn. Saute corn until all kernels are heated through and warm. Remove from heat. Cool briefly.
2. Mix 1/4 cup olive oil, 2 tablespoons red wine vinegar and honey together in a bowl.
3. Add tomatoes and basil to corn. Toss with the dressing. Serve warm or at room temperature. (you can even serve it cold although I don't think it tastes as good.)

tags: vegetarian, pareve

source: http://weekofmenus.blogspot.com/2009/05/corn-salad-with-basil-and-tomatoes-easy.html