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Yield
10 servings (serving size: 1/4 cup)
Photo: Randy Mayor; Styling: Cindy Barr

How to Make It

Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.

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