Grilled Tomato and Corn Salad with Thai Basil Dressing

Ingredients:

Salad

• 8 large ears of corn
• Kitchen string
• 1 small or 0.5 large red onion, finely chopped
• 2 cups cherry tomatoes, quartered
• 4-5 large basil leaves, coarsely chopped

Thai Basil Dressing

• 0.5 cup chopped basil leaves
• 0.5 cup chopped cilantro leaves
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1 tbsp. honey
• 2 tsp grated ginger
• 1 teaspoon lime zest
• 0.5 tsp table salt
• 0.5 tsp crushed black pepper
• 1/4 tbsp. canola oil

Preparation:

1. Preheat grill to medium-high heat.
   
   Corn.
   
   Peel back the corn husks, but don't remove them completely. Carefully remove and discard the silk (hairs) attached to the corn. Fold the husks back over the cobs and tie the ends together with kitchen string.
   
   Place the corn in a large bowl and cover it with cold water for 10 minutes. Drain, shake off any excess water, and grill for 15 minutes, turning every 3-4 minutes until tender. Remove from the grill and let cool to room temperature.
2. Prepare the dressing while the corn is cooling.Puree all ingredients except canola oil in a blender or food processor until smooth. Once the mixture is smooth, slowly pour in the canola oil, stirring constantly. Blend for 30 seconds and pour the sauce into a bowl.
3. Salad.
   
   When the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and tomatoes and toss. Drizzle with 0.5 cups of Thai basil dressing while gently tossing the salad. Reserve any remaining dressing.
   
   Gently fold in the basil leaves. Season with salt and pepper to taste, and add more dressing if desired. Serve the salad slightly cool, using a slotted spoon to transfer to a plate, allowing any excess liquid to drain in a bowl.