I got this recipe in an email from Cynthia Ocel, a friend of many years who works at Acadia National Park in Maine. We know her from when we worked in the park in the nineties.

Cynthia wrote, "My sister sent me this recipe that she just tried and likes a lot."

Tomato-Corn Salad

2 ears corn, husks and silks removed
1 tsp olive oil
1 pint cherry tomatoes, halved
1 T chopped fresh basil leaves
1 T fresh lime juice
2 tsp extra virgin olive oil
pinch sugar
1 tsp salt
1 tsp freshly ground black pepper

1. Brush corn with olive oil. Grill on preheated medium-high heat until golden brown on all sides, about 8 minutes. Remove the corn from grill and let it cool.
2. When corn is cool enough to handle, shave the kernels from the cob with a knife.
3. Toss the corn kernels, tomatoes, basil, lime juice, olive oil, sugar, salt and pepper together in a mixing bowl.

(The salad can be made in advance and stored in the frig for 3 days).

Serve salad at room temp or slightly chilled.