- 6 ears fresh corn, shucked
- 5 scallions, trimmed
- 5 tablespoons extra virgin olive oil, divided
- Kosher salt
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 lime, juiced
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sugar
- 1/2 cup basil leaves
This is a summer grilling greatest hit. There is no way everyone won't devour this simple side! I like to make it and eat it, freshly assembled and still warm, but it also tastes great chilled.
Technique tip: Use a damp towel to wipe the ears of corn clean of any pesky little silky strings before grilling.
Swap option: You can swap asparagus for the corn. And, while basil is a classic option here, try a creative twist by subbing in a mix of half mint and half tarragon.
Preheat the grill to medium-high heat. Rub the corn and scallions with about 2 tablespoons of the olive oil and sprinkle with salt. Place the corn and scallions on the hottest part of the grill and cook until charred on all sides, the scallions about 3-4 minutes and the corn 5-7 minutes. Remove from the grill and cut the corn off the cob and slice the scallions, green and white parts.
In a large bowl, whisk together the remaining 3 tablespoons olive oil with the cider vinegar, mustard, lime juice, pepper and sugar. Toss the corn and scallions in the dressing and add a pinch of salt and the basil leaves to finish. Transfer to a serving bowl.