Grilled Corn and Three Tomato Salad

Since there are really only two key ingredients to this salad, I recommend using the sweetest sweet corn you can find (definitely not frozen) and homegrown tomatoes if possible (or the nearest thing approximating homegrown such as farmer’s market tomatoes).

3 ears sweetest sweet corn, husked and grilled for about 10-12 minutes (turning frequently) and cooled
3 tomatoes, preferably three different colors (I used a green zebra, an orange colored-tomato and a red brandywine)
4 fresh basil leaves (or to taste- I think too much basil can overpower other flavors so I like to use just a little), cut into a chiffonade (love an excuse to use that word)
2 green onions, white and green parts sliced thin
1 T sherry vinegar
2 T EVOO
about 1/2 t Dijon mustard
salt and freshly ground pepper to taste

In a medium bowl, whisk the vinegar, Dijon and EVOO along with a pinch of salt and pepper. Cut the corn off the cob (I did this directly into the bowl with the dressing so as to avoid making a lot of dishes). Dice the tomatoes into 1″ chunks and add to the corn along with the basil and green onions. Add more salt and pepper if needed.  Make this right before serving (or at least add the tomatoes right before serving) because if you make it too far in advance, the tomatoes will release too much juice and you’ll have kind of a gazpacho-like situation– and no one wants a gazpacho-like situation when serving a salad, right??? Right.