Tomato Steaks With Crab-Corn Relish

• 4 large tomato slices, about 1 inch thick
• 1/4 cup extra virgin olive oil
• Salt and pepper
• 2 ears corn, shucked
• 1 cup (about 1/2 pound) lump crab meat
• 1/4 cup thinly sliced basil
• 2 tablespoons fresh lemon juice
• 6 dashes Tabasco

1. Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
2. Bring a large pot of water to a boil.
3. Blanch corn for 1 minute.
4. Cool, then remove kernels from cob.
5. In a small bowl, combine kernels, crab, basil, lemon juice, Tabasco and salt and pepper to taste, and toss lightly.
6. Top each tomato steak with 1/4 of the relish and serve.

tomato slices, extra virgin olive oil, salt, corn, lump crab meat, basil, lemon juice

Taken from cooking.nytimes.com/recipes/12784 (may not work)