Ingredients
Corn kernals cut from two ears of corn
1/2 a baguette
1 cup cherry or grape tomatoes
1/4 cup olive oil
the juice of 1 lemon
6 large basil leaves, julienned
1 small shallot, minced
Preparation
Cube (1/2 to 1 inch cubes), place on a baking sheet and brown in the oven. Be careful not be burn them. Set aside to cool.
Cut the corn from the ears and place in a medium size mixing bowl. Quarter the tomatoes and add to the corn. Also add the basil and the minced shallot.
Whisk together the olive oil and lemon juice and add to the corn mixture.
Salt and pepper to taste.
Just prior to serving add the bread cubes and mix well.
