Ingredients
- 2 ear corn, husks on
- 2 teaspoon plus 1/4 cup olive oil
- 2 tablespoon lemon juice
- 2 tablespoon garlic cloves, minced
- 3 tablespoon chopped fresh basil
- 1 tablespoon ripe beefsteak tomato, diced
Preparation
Baking Directions:
Place corn, husks and all, on a plate in the microwave oven.
Cook on high power about 3 minutes.
Allow to cool, remove husks, and brush off silks with vegetable brush.
Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper.
Grill corn over a hot grill until soft and lightly charred, 5 to 6 minutes.
Remove from grill, cool slightly, and cut kernels from cob.
Combine corn, tomatoes, and dressing in medium bowl and season with salt and pepper.
Serve hot or cold!
