Corn Salad with Tomatoes, Basil and Cilantro

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

5 ears of corn

1 pint cherry or grape tomatoes, halved

1 lime

3 tablespoons extra-virgin olive oil

Salt

¼ teaspoon minced seeded fresh habanero or other very hot chile (optional)

½ cup fresh basil leaves

¼ cup fresh cilantro leaves

Directions at cooking.nytimes.com

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