Summer Tomato Salad with Grilled Corn

Heat a grill or grill pan over medium to medium-high heat. Brush the grill (or grill pan) with the canola oil (you can use a sauté pan if you don’t have a grill or grill pan).

Add ears of corn to the grill or pan and cook until well browned or lightly blackened on each side, about 2 minutes on each turn, about 10–12 minutes total. Set the corn on a cutting board to cool while you continue.

Heat a small saute pan over medium heat on the stovetop (or just use the grill pan if you used one for the corn). Add the olive oil to the pan and add the minced garlic. Cook garlic, stirring constantly, about 30 seconds. Transfer garlic and any remaining oil to a large bowl. Do not burn the garlic! Bad things will happen.

Cut all the corn off the cobs and add it to the bowl with the garlic. Add in all the tomatoes, the white and light green parts of the green onions, lime zest, lime juice and kosher salt. Toss everything together gently but thoroughly. Taste and season if needed.

Just before serving, thinly slice about basil leaves. Toss the sliced basil gently into the salad and serve!