Adapted from Food & Wine Magazine, this versatile summer salad can be topped with grilled shrimp, scallops, chicken or tofu
6 ears of sweet corn, shucked
1 pint grape tomatoes, halved
3 scallions, white and light green parts only, thinly sliced
1/3 cup basil leaves, finely shredded
Salt and freshly ground pepper
1 small shallot, minced
2 tablespoons balsamic vinegar
2 tablespoons hot water
1 teaspoon Dijon mustard
1/4 cup plus 3 tablespoons olive oil
- In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tablespoons of the olive oil until combined. Season the vinaigrette with salt and pepper.
- Preheat a gas or charcoal grill to high heat. Brush the corn with olive oil and season with salt and pepper. Cook corn directly on the grill, turning the ears as soon as a light caramelization appears on the kernels. Continue turning until all sides of the corn are cooked, about 10 minutes. After the corn has cooled, stand the ears in a large bowl and slice off the kernels. Add the tomatoes, scallions and basil and season with salt and pepper.
- Add the desired amount of vinaigrette to the bowl and toss gently to coat.
- Mound the corn salad on plates and serve, topped with seafood, chicken or tofu if desired.