Recipe by Chef Ali Banks.
Easy | 30 minutes | Serves 4-6
2 Pints cherry or grape tomatoes, washed and dried
3 Ears of corn, husked
4 Peaches or nectarines
12 Basil leaves, for garnish
ENZO Organic Apple Balsamic Vinegar
ENZO Organic Medium Extra Virgin Olive Oil
Jacobsen's Flake salt, to taste
1. Grill ears of corn until lightly charred and set aside to cool.
2. Slice stone fruit to 1/2 inch wedges.
3. Strip corn kernels from the cob. Toss tomatoes, cut fruit, and corn kernels in a large bowl.
4. Drizzle ENZO Organic Apple Balsamic Vinegar and ENZO Organic Medium Extra Virgin Olive Oil and garnish with basil leaves and Jacobsen Flake Salt.