Grilled Corn & Tomato Salad

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 4 fresh corn ears
• 1 lb ripe tomatoes
• 1 large red bell pepper
• ½ cup fresh basil leaves
• 3 Tbsp extra-virgin olive oil
• 1½ Tbsp red wine vinegar
• 1 small garlic clove
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ cup crumbled cotija or feta
• 1 fresh lime

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates.
2. 2Husk the corn, remove the silk, and place the ears directly on the hot grates.
3. 3Grill the corn, turning every 2 to 3 minutes, until kernels are lightly charred in spots and bright yellow, about 8 to 10 minutes total.
4. 4Transfer the corn to a cutting board and let it cool just enough to handle, about 5 minutes.
5. 5While the corn cools, core the tomatoes and cut them into bite-size wedges; place them in a large serving bowl.
6. 6Core the red bell pepper, cut it into thin strips, and add the strips to the tomatoes.
7. 7Stand each ear of corn upright and slice the kernels off in downward strokes; tip the kernels into the bowl.
8. 8Mince the garlic clove finely and whisk it together with the olive oil, red wine vinegar, salt, and black pepper.
9. 9Pour the dressing over the corn, tomatoes, and peppers and toss until everything glistens.
10. 10Tear the basil leaves into rough pieces and fold them in gently so they stay bright green.
11. 11Squeeze the lime over the salad, scatter the crumbled cheese on top, and serve warm or at room temperature.