Grilled Corn & Tomato Salad

I have made this salad 4 times in the past month or so.  We love grilled corn on the cob, and so far every time I have grilled this summer, I've grilled corn for us to eat immediately as well as corn to use the next day in this salad.  It's nothing fancy, but very good!

 

Grilled Corn & Tomato Salad

 
2 cobs fresh corn

olive oil

salt and pepper

10 oz (by weight) cherry tomatoes, halved

3 Tbsp sliced green onions

2 Tbsp apple cider vinegar, plus more to taste

1 tsp dried basil

1/8 tsp garlic powder

salt to taste

Remove the corn husks and corn silk from cobs.  Rinse corn and pat dry.  Brush all over with olive oil, then sprinkle with salt and pepper.  Grill on an outdoor grill over medium heat, rotating every couple of minutes and with grill cover shut in between, until there are grill marks all over the corn and it's cooked through, about 15 minutes.  Remove corn from grill and let it sit until cool enough to handle, or wrap it in foil and refrigerate over night.

When you're ready to make the salad, cut the corn off the cobs with a serrated knife.  Place in a medium mixing bowl with the halved tomatoes and green onions, then add the rest of the ingredients.  Toss until everything's well mixed, taste, and add a little more vinegar, salt, garlic powder, or basil if you think it's needed.

I always serve half of the salad immediately, then cover the rest and serve it the next day.  It's good both ways!