Photo by Gwenael Levot/iStock
SERVES 6–8
6 ears fresh corn on the cob, shucked
1–2 tablespoons canola oil
Kosher salt and freshly ground black pepper
½ cup packed, fresh basil leaves
1 garlic clove
¼ cup fresh lemon juice
¼ cup olive oil
1 10-ounce container grape tomatoes, halved
½ small red onion, diced small
1 small red bell pepper, diced small
Preheat a grill pan over high heat, or prepare an outdoor grill. Brush each corn cob with canola oil, and sprinkle with salt and pepper. Place on the hot grill pan, and char each side 2–3 minutes. Once charred, set aside until cool enough to handle. When cool, using a knife, slice the corn kernels off the cob.
In a food processor or blender, add the basil and garlic, and pulse until basil starts to break down. Add lemon juice, and continue pulsing while adding oil in a steady stream. Process until smooth. Season with salt and pepper.
In a large bowl, combine corn, tomatoes, onion and bell pepper. Drizzle vinaigrette over the salad, and toss to combine. Season with additional salt and pepper, if desired. Refrigerate if not served immediately.
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