Ingredients:

2 ears sweet corn (in the husk)
2 native tomatoes
10 fresh basil leaves
1 tablespoon olive oil
juice of 1 lime
1 tablespoon chopped garlic
salt and pepper to taste
Vivant, Breton, or Garden Vegetable Minis

Preparation:

On a hot grill, cook corn in husks until black on all sides (about 2 minutes on each side). Cool. Coarsely chop tomatoes and basil and combine in bowl with oil, lime juice, garlic, salt and pepper. Remove husks from corn and slice the kernels from ears (hold over bowl and scrape with a knife). Mix well. Chill and serve with Dare Crackers.

Helpful hints:

You can also use leftover ears of corn. Simply place corn on medium hot grill until lightly browned on all sides. Be careful not to burn. Salsa will store for a couple of days. Spices integrate better with time. Add chopped, fresh, roasted red peppers to the mix for even more summer flavor. For a Southwestern twist, add 1/2 cup cooked and chilled black beans and replace basil with 2 tablespoons fresh, chopped fresh cilantro.