Summer Salad with Grilled Corn and Cherry Tomatoes

1. Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.

2. Preheat an outdoor grill for medium heat and lightly oil the grate.

3. Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.

4. Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.

5. Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

Cook's Notes:

Grilling the corn in the husk makes it sweeter. The silk breaks down and gives it a great taste that needs no seasoning.

You can substitute fresh garlic with 1/2 teaspoon garlic powder. If you like, use canola oil instead of olive oil.

The longer the salad is refrigerated, the better it tastes.