10 ears corn, husked
1 cup sugar snap peas
2 cups grape tomatoes, halved on the diagonal
1⁄4 cup olive oil
1⁄4 cup rice vinegar
Kosher salt and freshly ground black pepper
12 fresh basil leaves, snipped
1. Boil: Bring a large pot of water to a boil. Drop in corn and cook until shocking yellow, about 7 min- utes. Drain.
2. Blanch: Bring a small pot of water to a boil, add peas, and cook until bright green, about 1 minute.
3. Toss: Cut the corn kernels from the cob and tum- ble into a large bowl. Cut the sugar snap peas in half (on the diagonal is nice) and add to the corn. Add the tomatoes, olive oil, and vinegar. Toss gently. Sea- son with salt, pepper, and basil.
Provenance: Adapted from the now defunct Trotter’s To Go, Chicago.