For memorial day we grilled these steak kabobs (the recipe can be used for chicken, turkey, steak, pork… all yum) and had that sugar cookie crust fruit pizza I already shared for dessert. On the side I served a Smoked Gouda pasta salad that mimics the addictive one you can find at Whole Foods (I’ll be posting it next) and this charred corn salad. Both were a bit hit. Thankfully there was so much food to go around we had a bit leftover and I hoarded them to devour the next day. And both tasted just as good- maybe better- with age.

I charred my ears of corn on my trusty Griddler, but I bet an outdoor grill would provide even more flavor. The charred kernels are cut off the cob and tossed with red onion, cherry tomatoes, and an amazing basil vinaigrette. Think lots and lots of fresh basil with some garlic, olive oil, and cider vinegar. Let it sit a few hours to marinate if you can resist. And enjoy it all summer.

Charred Corn Salad with Basil Vinaigrette

INGREDIENTS

6 ears fresh corn on the cob, shucked
1-2 Tbsp. canola oil
kosher salt and freshly ground black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-16 oz.) container small cherry or grape tomatoes, halved
1/2 small red onion, diced

DIRECTIONS

1. Preheat an indoor grill pan or outdoor grill over high heat.

2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.

3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper. (I added 1/2 tsp. kosher salt.)

4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season to taste with salt and pepper.

Serves 8.

(Adapted from Kelsey Nixon, Cooking Channel)