Cool Idea on a Hot 4th of July, Grilled Corn Salad.

Here we are at the midpoint of summer with all the earmarks of sun, sand and casual dining.   My husband will be sweating it out with a beer over a hot grill and I'm not sure the homemade ice cream  will make it from spoon to mouth without melting.  It's really a day for salads and my new favorite is grilled corn.  It's just the right summer thing to go with a cook out meal.  It's got the flavor of the grill, bringing a nuttiness to the sweet corn and a savory balance of tomato, shallot, feta and basil.  Dressed with a bright lemon vinaigrette it's a crowd pleaser.  If you don't have a grill, improvise with a gas flame cook top.  It take a bit more time but works just a well.

8 ears sweet corn shucked and cleaned of silk and lightly brushed with 1/4 cup vegetable oil
1 pint of cherry tomatoes
1 large shallot finely diced
1 cup feta cheeses crumbled
1 cup basil leaves torn
Chopped flat leaf Italian parsley to finish

Place the corn over hot coals and turn every two minutes until about half the kernels are a nice brown. Keep a close eye they do not burn.  Allow corn to cool and wipe off any remaining silk with a paper towel.  Cut the kernels off the cob into a large bowl.  Slice the cherry tomatoes in two and add the shallot and feta.  Add the dressing to taste. Don't use all of it.  Keep covered and refrigerated until ready to serve.  Add the basil and parsley just before serving.

For the dressing:

1/4 cup fresh squeezed lemon juice
1/2 tsp kosher salt
1/2 tsp fresh cracked pepper
1 tsp Dijon mustard
1/2 cup olive oil

Combine ingredients and whisk or shake vigorously.