Charred Corn Salad with Basil Vinaigrette

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

6 ears fresh corn on the cob, shucked

1 to 2 tablespoons canola oil

Kosher salt and freshly cracked black pepper

1 ½ cups packed fresh basil leaves

1 clove garlic, grated

¼ cup cider vinegar

¼ cup extra-virgin olive oil

1 (10-ounce) container small heirloom cherry tomatoes, halved

½ small red onion, cut into small dice

Directions at cookingchanneltv.com

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