A fresh summer salad using local ingredients.
Makes about 16 half cup servings.
2 cups of Jersey white corn, shucked, kernels cut from ear
4 Jersey tomatoes, diced small
1/4 cup red onion, diced small
1 teaspoon garlic, minced
8 leaves of basil, chiffonade (cut into thin ribbons)
1 cup cucumber, peeled, seeded, diced small
1/2 cup green pepper, diced small
1/2 cup shredded carrot
3-4 tablespoons white balsamic vinegar
Pinch salt and pepper
1/2 tablespoon chili powder
In a large bowl combine all ingredients together and mix thoroughly. Allow the flavors to meld together for at least 1 hour before serving.