It's hard to resist the beauty of heirloom tomatoes, isn't it? To that, add the beauty of grilled corn on the cob. Match made in heaven, if you ask me.
Whitney and fam hosted a little BBQ to soak in warm, summer nights, the smell of the grill and the giggles of cousins. It was a delicious potluck feast, to which I brought a bowl of produce: ears of corn, heirloom tomatoes, handful of fresh basil and a lemon.
Inspired by Krisa, from way-back-when we celebrated Andrea's then-upcoming nuptials, we all pitched in to finish off this salad, in between football-throwing, children bonking (our official wiki-word for head-to-head combat), toddlers teething and lots of wine drinking.
Krisa's Grilled Corn and Heirloom Tomato Salad
Serves 8-10ish (maybe more)
6 ears of corn
5 (or so) medium-to-large heirloom tomatoes
Two big handfuls of basil
Fresh squeeze of lemon juice, olive oil and salt/pepper
To grill the corn, I like to peel the husks back slightly, but not all the way. Remove the silk and thoroughly rinse with water, pat dry. Season with salt and pepper and re-wrap the corn with the husks. Note: to get it started, you do have to remove a few husks totally. Just leave on enough to keep it covered for the grill.
Add ears of corn to a medium-hot grill, turning occasionally as husks char, about 15 minutes. Let cool.
While grilling, large dice tomatoes and slice the basil in thin ribbon strips (read: chiffonade), and add to a large serving bowl.
Slice corn kernels directly into serving bowl (like this), add a squeeze (or two, or three) of lemon, a drizzle of olive oil and season to taste.
This salad tastes best after it sits for a bit.
PS: charred corn husks get flakey and messy. Once cooled, unwrapping the grilled corn over a trash bag (maybe even the same one you used when you de-slik'd) is advised. In other words, don't do it too close to your serving bowl. Or your baby.