Grilled Corn Tomato Salad: 8 large ears corn Kitchen twine 1 small or 1/2 large red onion, finely chopped 2 cups grape tomatoes, quartered lengthwise 4 to 5 large Thai basil leaves, roughly chopped Kosher salt and freshly cracked black pepper Thai Basil Vinaigrette Dressing: 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

Preheat a grill to medium-high heat.

Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.

Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.

Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.