Categories: Sides
Ingredients
- 6 ears of corn, husks and silk removed
- Vegetable oil, for brushing
- 3/4 tsp kosher salt, plus more for seasoning
- 1/2 tsp pepper, plus more for seasoning
- 1 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 tsp Herbes de Provence
- 1 cup fresh basil leaves, packed
- 1 pint grape or cherry tomatoes, halved
Directions
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Brush the corn with vegetable oil and season with salt and pepper. Place on a grill over medium heat. Cook for 8 minutes, turning a quarter turn every 2 minutes. Remove from the grill and let cool.
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In a large mixing bowl, whisk together the vinegar, olive oil, 3/4 tsp salt, 1/2 tsp pepper and the Herbes de Provence. Cut the corn kernels from the cobs. Add to the dressing along with the tomatoes and stir to combine. Stack the basil leaves on top of each other. Roll up like a cigar and cut with a very sharp knife into thin ribbons. Add the basil to the corn and tomato mixture and stir. Serve immediately or cover with plastic wrap and refrigerate.