Cherry Tomato and Roasted Corn Salsa

Ingredients:

• 1–2 ears corn, roasted and kernels cut from the cob
• 2    pint boxes cherry tomatoes, rinsed and halved
• ½   cup Blossom Vinegars Raspberry Vinegar
• 1    teaspoon honey
• 2    tablespoons fresh basil, chopped
• ¼   teaspoon salt (or to taste)

Directions:

• Place corn, tomatoes, and basil in a bowl and mix well.
• Pour vinegar into a small sauce pan and reduce by about one-third. Add honey and stir until it dissolves; add salt.
• Add this mixture to the corn and tomatoes and toss thoroughly to combine.
• Let marinate, refrigerated, for at least 1 hour.
• Can be served over salad greens or as a side dish. Serves 4.