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Corn and Cherry Tomato Salad

Corn and Cherry Tomato Salad with Fresh Basil

(adapted from GRUB by Anna Lappe and Bryant Terry)

4 ears corn, soaked in cold salted water for 1 hr, then cut kernels off cobs

1 ¾ lb. sungold tomatoes, left intact

16 basil leaves, preferably purple, each leaf torn into a few pieces

unsalted butter

ground cumin, to taste

Coarse sea salt

Fresh black pepper

Melt butter, enough to thickly coat the bottom of a heavy skillet.  Add corn kernels, tomatoes and cumin to pan.  Cook until tomatoes begin to burst.  Stir in basil leaves and season with salt and pepper to taste.

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