Ingredients
- For the vinaigrette:
- 3/4 cup packed basil leaves, washed and dried
- 1/2 teaspoon dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- A pinch of sugar
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 tablespoons canola oil
- For the salad:
- 10 ears corn, husked
- 3/4 pound cherry tomatoes, quartered
Preparation
Step 1
To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped. With the machine running, add the oils in a stream. Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side. Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes. Season to taste with salt and pepper and serve.
Directions
To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped. With the machine running, add the oils in a stream. Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side. Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes. Season to taste with salt and pepper and serve.