Heirloom Tomato and Grilled-Corn with Basil Vinaigrette

By mirandavoegeli

Ingredients

• 3 tablespoons white wine vinegar
• 1 small garlic clove, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup finely chopped basil
• 1 teas. sea salt
• 4 ears of corn in husks
• 1 1/4 pounds assorted tomatoes cored, cut into 12" pieces
• 1 10-ounce container small heirloom cherry tomatoes

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Mix vinegar & garlic in bowl. Whisk in oil, basil salt & pepper.

Fill large bowl with water. Mix in 1 teas. sea salt. Add corn, soak 1 hour.


Prepare barbecue med-high. Drain corn. Grill in husks until outside is very charred and corn kernels are tender, turning occasionally. about 25 minutes.

Cool corn. Remove husks and cuts off kernels. Add tomatoes toss with vinaigrette to coat. Season with salt and pepper.