6 ears of corn – husked with silks removed
2 Tbs. vegetable oil
2 cups cherry tomatoes – halved
¾ cup chopped fresh basil
¼ tsp Dijon mustard
2 Tbls. vinegar
¼ cup of olive oil
salt & pepper to taste
Rub corn with oil. Grill for 7 minutes or until ears are lightly browned. Cool. Cut kernels from the cob and combine with tomatoes and basil in a large bowl. Wisk together remaining ingredients, pour over vegetables and toss. Chill until ready to eat.
