Corn and Tomato Salsa

• 4 ears corn
• 1 green chili pepper, minced
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 3 large tomatoes, cored and chopped
• Coarse salt and freshly ground pepper to taste
• 1/2 cup basil leaves, snipped

1. Scrape the corn kernels off the cob using a sharp knife.
2. Set them aside.
3. Saute the pepper and the garlic in the olive oil for two to three minutes.
4. Add the corn and cook for one minute.
5. Add the tomatoes and cook just enough to heat them through (less than a minute).
6. Season them with salt and pepper, sprinkle with basil and serve.

corn, green chili pepper, clove garlic, extravirgin olive oil, tomatoes, salt, basil

Taken from cooking.nytimes.com/recipes/3152 (may not work)