3 ears fresh corn
3 large tomatoes
1/3 cup unsweetened apple juice
3 Tbsp. balsamic vinegar
1/2 tsp. arrowroot or cornstarch
8 large basil leaves, sliced into thin strips
fresh cracked black pepper
Cook corn in boiling salted water for 5 minutes. Transfer to a bowl of ice water to chill. Drain corn and pat ears dry with paper towels. Cut kernels from the cobs. You should have about 1 1/2 cups kernels.
Cut the stems from the tomatoes with a sharp knife, leaving the core intact. Cut each tomato in half lengthwise. Place each tomato half, cut side down, on a clean cutting surface. Cut into very thin slices.
Combine apple juice, vinegar, and arrowroot or cornstarch in a small saucepan. Cook and stir over medium high heat till thickened and bubbly. Cook and stir 2 minutes more, then set aside to cool slightly.
Divide corn among 6 salad plates. Spread tomato slices over each serving, then drizzle with dressing. Sprinkle each serving with the basil strips and fresh black pepper.