adapted from: https://food52.com/recipes/224-amagansett-corn-salad
- 3 Ears of Corn - 1 quart Cherry Tomatoes - 11/2 Tbs Balsamic Vinegar -1-2 Sm Red Onion - 1/2 quart Snap Peas - 1 handful roughly chopped Basil and/or Parsley - Salt and Pepper to taste
Strip raw corn from ears. Slice all cherry tomatoes in half or quarters depending on your preference. Chop the red onion into a large dice. Cut peas in half or thirds to make more bite-sized. Toss all vegetables in a bowl, along with the vinegar, salt, and pepper. Add fennel or a crumbly cheese like feta if you like.