Corn And Tomato Salad

• 4 ears Corn
• 2 cups Cherry Tomatoes, Quartered
• 1/2 Red Onion, Diced
• 1/4 cups Chopped Fresh Basil
• 2 sprigs Fresh Oregano
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 2 Tablespoons White Balsamic Vinegar
• Sea Salt And Pepper, To Taste

1. Place corn cobs into a large pot of boiling water and boil for 7 minutes. Shock corn by submerging into a large bowl of water (I do this so that the corn stops cooking and still has a slight crunch to it). Remove corn from water and set aside to cool.
2. In a medium bowl, combine tomatoes, onion, basil and oregano. Lightly toss to mix together.
3. Cut corn off the cobs and toss in salad mixture.
4. Pour olive oil and white balsamic vinegar over salad and toss to coat. Season with sea salt and pepper. Serve immediately or refrigerate until ready to serve.
5. Enjoy!

cherry tomatoes, red onion, ubc, oregano, dressing, ubc, white balsamic vinegar, salt

Taken from tastykitchen.com/recipes/salads/corn-and-tomato-salad-2/ (may not work)