Summer Salad with Grilled Corn and Cherry Tomatoes

Name: Summer Salad with Grilled Corn and Cherry Tomatoes
Total time: 170
Yield: 10
Ingredients: 8 ears corn in the husk; 2 cups quartered cherry tomatoes; 1 large red bell pepper, chopped; 1 small red onion, chopped; ¼ cup chopped fresh basil; ½ cup olive oil; ¼ cup rice vinegar; 2 tablespoons lime juice; 1 ¼ teaspoons salt; 1 clove garlic, minced; ½ teaspoon grated lime zest; ¼ teaspoon freshly ground black pepper

Recipe by onejedi from allrecipes.com

Dinner 3 Hr. 50 Mins.

Ingredients

10 servings

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8 ears corn in the husk
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2 cups quartered cherry tomatoes
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1 large red bell pepper, chopped
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1 small red onion, chopped
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¼ cup chopped fresh basil
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½ cup olive oil

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¼ cup rice vinegar
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2 tablespoons lime juice
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1 ¼ teaspoons salt
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1 clove garlic, minced
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½ teaspoon grated lime zest
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¼ teaspoon freshly ground black pepper

Instructions

Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.