Grilled Corn, Tomato & Red Onion Salad

4 ears corn, husks and silk removed

2 medium ripe tomatoes, cored and chopped

1/2 small red onion, minced

2 TBS extra virgin olive oil

1 1/2 tsp red wine vinegar

8 large fresh basil leaves, cut into thin strips

salt and pepper

Grill corn over medium fire, turning several times, until kernels are tender and lightly charred, about 10 minutes. Remove from grill. When cool enough to handle, stand ear on its cut end and slice downward to remove all kernels. Put cut kernels in large bowl and discard cobs.

Add tomato and onion to bowl with corn and toss gently. Add basil, salt and pepper. Drizzle oil and vinegar over vegetables and toss gently.

This dish can be set aside at room temperature for up to one hour. Serves 4-6