Summer Salad

Preheat the grill to 400 F.

Pull husks and silks off corn cobs and discard. Lightly spray cobs with non-stick cooking spray (this will keep them from sticking to the grill rack).

In a small bowl, combine the salt and pepper. Add a pinch or two of the mixture to each corn cob. A little goes a long way so don’t overdo it!

Place corn on the grill and cook until kernels are softened and more yellow in color, about 15-20 minutes. Occasionally rotate corn to get the grill marks on each side. Remove corn from grill and allow it to cool to room temperature.

Cut kernels off the cob using a serrated knife, discarding the cob.

In a medium bowl, add corn kernels, cucumber, tomatoes and basil. Set aside.

In a small bowl, whisk together lemon juice, red wine vinegar and extra virgin olive oil. Drizzle over corn mixture. Gently mix. Place in the refrigerator for 30 minutes. Serve cold.