Charred Corn and Tomato Salad with Basil

     I found this recipe for Charred Corn with Tomatoes and Basil Vinaigrette on Lynn Rosetto Kasper's The Weeknight Kitchen.  This salad screams summer.  I found that I liked it even better the next day, after the basil vinaigrette really infuses the corn and tomatoes, and with a big handful of arugula thrown in.

+ Charred Corn Salad with Basil Vinaigrette
•  adapted recipe from Kitchen Confidence by Kelsey Nixon via The Weeknight Kitchen


CORN:
• 6 ears corn, shucked
• Canola oil, preferably cold-pressed
• Kosher salt and cracked black pepper
 
BASIL VINAIGRETTE:
• 1 1/2 cups packed fresh basil leaves
• 1 garlic clove, grated
• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt and cracked black pepper
 
• 1 (10-ounce) container small heirloom cherry tomatoes, halved (about 2 cups)
• 1/2 small red onion, finely chopped

1.  For the corn: Preheat an outdoor grill.
 
2.  Brush corn cobs with the canola oil and sprinkle with salt and pepper. Put the corn on the grill and char each side. Set aside until cool enough to handle. Stand each ear up, stalk end down, in a wide, shallow bowl and, using a knife, slice the corn kernels off the cob. Set aside.
 
3.  For the vinaigrette: In a food processor or blender, pulse the basil and garlic until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream, then process until smooth. Season with salt and pepper.
 
4.  In a large bowl, combine the corn, tomatoes, and red onion. Drizzle the basil vinaigrette over the vegetables and toss well to coat. Season to taste with salt and pepper. Serve at room temperature or chilled.
+ Toss in fresh arugula, if desired.
 

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