Fresh Florida Roasted Corn, Tomato & Basil Salad

Instructions

1. Grilling the corn: Take the three ears of corn (with husks) and place directly on a medium-hot grill. Grill for 10-15 minutes, carefully turning the corn on all sides. 

2. Let cool, remove the husks from the corn, and throw them away.  

3. After the corn has cooled a bit more, stand the husk on one end and cut the corn off into a bowl. [Note: if you don’t have husks on the corn, wrap it in a double layer of aluminum foil.]

4. Tomatoes: Rinse the tomatoes and slice each in half.

5. Basil: Take the basil leaves and wrap them in a tight roll (like a cigar) and thinly slice the leaves. [Known as julienning.]

6. Dressing: Add 1 Tablespoon of white wine vinegar, 3 Tablespoons extra-virgin olive oil, 1 tsp. salt, and 1/2 tsp. pepper to a bowl.

7. Using a whisk, stir until the dressing becomes emulsified.

8. Assemble: In a bowl, mix the corn, tomatoes, and basil together. Add the dressing (you may not have to use all of it), stir, and cool in the refrigerator for 20-30 minutes or serve at room temperature.