Remove the husk and silks from corn. Preheat the grill to medium heat and oil the grates. Grill the corn, placing the cobs directly on the grill. You are looking to get the outside slightly charred, about 10 minutes rotating every few minutes. Take corn off the grill and set it aside.
Slice the grape tomatoes in half lengthwise and add them to a large bowl along with the red onion.
When the corn is cool enough to be handled, cut the kernels off the cob and place them in the bowl with the tomatoes.
In a separate bowl, mix the remaining ingredients for the vinaigrette. Pour the vinaigrette over the corn and tomato mixture and mix well.
Cover and place in the fridge a few hours in advance until ready to serve or serve immediately if you prefer it warm. Garnish with more fresh basil if desired.
You can use canned corn if you want in place of the corn on the cob.
Cherry or grape tomatoes can be used.
This recipe is easy to be doubled!
Let this sit in the refrigerator for an hour for the flavors to marry, although you can eat it warm as well.
Add other vegetables that you enjoy, make sure that you have enough dressing to cover them all.
Corn and Tomato Salad Recipe found on https://thissillygirlskitchen.com/fresh-grilled-corn-and-tomato-salad/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.