From “Kitchen Confidence” by Kelsey Nixon.
Ingredients:
Corn: 6 ears corn, shucked Canola oil Kosher salt and cracked black pepper Basil Vinaigrette: 1 1/2 cups packed fresh basil leaves 1 garlic clove, grated 1/4 cup apple cider vinegar 1/4 cup extra-virgin olive oil Kosher salt and cracked black pepper 2 cups chopped tomatoes 1/2 small onion, finely chopped
Preparation:
For the corn: Preheat a grill pan or outdoor grill to high heat.
Brush or rub each corn cob with the canola oil and sprinkle with salt and pepper. Put the corn on the grill and char each side, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear up, stalk end down, in a wide, shallow bowl and, using a knife, slice the corn kernels off the cob. Set aside.
For the vinaigrette: In a food processor or blender, pulse the basil and garlic until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream, then process until smooth. Season with salt and pepper.
In a large bowl, combine the corn, tomatoes, and onion. Drizzle the basil vinaigrette over the vegetables and toss well to coat. Season to taste with salt and pepper. Serve at room temperature or chilled.