Tumbled corn salad

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.