Grilled Corn Salad with Basil Vinaigrette Dressing

I love corn on the cob in the summer.  This light salad features grilled corn, fresh from the farm cherry tomatoes, broccoli, and a delicious basil vinaigrette.

Recipe adapted from Food Network

Ingredients:

Grilled Corn Salad-

4 ears of corn

1 cup cherry tomatoes halved

1 cup broccoli

Basil Vinaigrette Dressing-

¼ cup fresh basil leaves

1 tablespoon fresh cilantro

2 tablespoons lime juice and zest from 1 lime

¼ cup orange juice

1 tablespoon honey

1 teaspoon fresh ginger

¼ cup extra virgin olive oil

Directions:

1. Preheat grill to high heat. Soak the corn cobs (unhusked) in water for 10 minutes.  Drain excess water.
2. Grill corn for 10-15 minutes rotating every few minutes.  Let cool.  Then cut corn off the cob.
3. Add cherry tomatoes and broccoli to a medium bowl. 
4. Basil Vinaigrette- Add basil, cilantro, lime juice and zest, orange juice, honey, ginger, and olive oil to food processor.  Pulse to mix well.
5. Once corn has cooled cut off the cob and add to bowl with tomatoes and broccoli.  Mix.
6. Pour dressing over salad.
7. Enjoy!