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Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing

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A light side dish like grilled corn and tomato salad is the perfect compliment to a BBQ favorite like ribs. Add sweet and spicy Asian BBQ ribs to the mix and you'll need to ramp the salad up a notch. That's where the Thai Basil Vinaigrette dressing comes into play.

This recipe will take you about 1/2 hour to prepare, so it's pretty convenient, especially if you're cooking something like ribs that takes quite a bit longer.

Grilled Corn and Tomato Salad Ingredients

8 - Large ears corn
Some Kitchen twine
1 - Small or 1/2 large red onion, finely chopped
2 - Cups grape tomatoes, quartered lengthwise
4 -5 Large Thai basil leaves, roughly chopped (Kroger didn't have Thai basil leaves!)
Kosher salt and freshly cracked black pepper

Preparing the Corn

The first thing you need to do is prepare and cook the corn. The best way to roast the corn is in the husks. So, start by peeling back the husks partially so you can remove the corn silk. Then pull the husks back over the ears and thie it down with kitchen twine. Then soak the ears in water (cold) for 10-15 minutes.

Put the corn on your grill over direct medium heat for 15 minutes, turning every few minutes. Then remove the corn and allow it to cool to room temperative.

Thai Basil Vinaigrette Dressing Ingredients

1/2 - Cup chopped Thai basil leaves
1/2 - Cup chopped cilantro leaves
1/4 - Cup lime juice
1/4 - Cup orange juice
1 -Tablespoon honey
2 - Teaspoons freshly grated ginger
1 - Teaspoon lime zest
1/2 - Teaspoon kosher salt
1/2 - Teaspoon fresh cracked black pepper
1/4 -Cup canola oil

Preparing the Dessing

Take all of the ingredients, except the canola oil and place them in your food processor and puree until well blended. Next, take the Canola oil and slowly drizzle it into the food processor while running. Continue blending for 30 seconds and then pour the results into a bowl.

Putting it all Together

Once the corn is room temperature carve off the kernels into a bowl. Add the red onion and grape tomatoes and mix. Drizzle in 1/2 cup of the Thai Basil Vinaigrette dressing and toss the salad. Mix the basil leaves in and stir some more. If you like, you can season the salad with salt and pepper as well as adding more dressing (you should have plenty left.