INGREDIENTS
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5 cups corn kernels, sweet white (from about 7 to 8 medium cobs)
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2 tablespoons lemon juice
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1 1/2 teaspoons kosher salt
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1/4 teaspoon black pepper, freshly ground
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3 tablespoons extra-virgin olive oil
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10 ounces red pear tomatoes, halved
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1/2 cup red onion, small-dice
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1/4 cup fresh basil, thinly sliced