Grilled Corn With Chili Butter, Tomato Salad And Baked Potato

• 4 corn-on-the-cob fresh
• 1 tablespoon butter
• 1 tablespoon sugar
• 2 red onions small, peeled and cut into strips
• 3 3/8 cups tomatoes chopped
• 5 stems basil chopped finely
• 2 tablespoons balsamic vinegar light
• 2 tablespoons olive oil
• 2 baked potatoes packs
• 1 1/16 cups sour cream
• 1 chilli pepper seeded and finely chopped
• basil for garnish

1. Bring 16 cups water to a boil and add 1 tbsp butter, 1 tbsp sugar and 4 tbsp salt. Add corn, cover and simmer for 30 mins.
2. Meanwhile, mix vinegar with 1 tsp sugar then whisk in oil. Season and toss with onions, basil and tomatoes. Adjust seasoning and let marinate for 15 mins.
3. To finish, drain corn and grill or broil for 5 mins. Heat remaining butter and add chopped chilies and salt to taste. Serve corn drizzled with chili butter and the potatoes with sour cream. Garnish with basil and tomato salad on the side.

corn, butter, sugar, red onions, tomatoes, basil, balsamic vinegar, olive oil, potatoes, sour cream, chilli pepper, basil

Taken from www.yummly.com/recipe/Grilled-Corn-with-Chili-Butter_-Tomato-Salad-and-Baked-Potato-1409321 (may not work)