Fresh Corn and Tomato Salad

The salad can be made up to 8 hours ahead, though you may wan to mix th basil in at the last minute so it doesn’t wilt or discolor.
INGREDIENTS

5 cups sweet white corn kernels

2 TBS lemojuice

1-1/2 tsp kosher salt
1/4 tsp black pepper
1 TBS olive oil
10 oz cherry or pearl tomatoes, halved

1/2cup small-dice red onion
1/4 cup fresh basil, thinly sliced

INSTRUCTIONS

Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and toss until well coated.