Grilled Corn Salad with Tomatoes, Basil and Hard Cider Vinaigrette

With grilled corn and a hard cider dressing, this easy, flavorful salad makes for a timely transition from summer to fall. It's sweet, crunchy, and a little tangy and made a great, fresh salsa for grilled swordfish.

Enjoy!

Ingredients:

For the Vinaigrette:

6 ounces hard cider (I used Angry Orchard)
1 tablespoon honey
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
Kosher salt and black pepper
1/3 cup olive oil

For the Salad:

3 ears of corn, steamed (I used a few ears left over from the night before)
1 large tomato, finely chopped
1 medium red onion, finely chopped
1/4 cup basil, cut into ribbons

Method:

1. Add the hard cider and honey to a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes, stirring, until the mixture has reduced by about a quarter. Remove from heat. Whisk in the vinegar and mustard. Season with salt and pepper. Slowly add in the olive oil in a steady stream, whisking until the vinaigrette is emulsified. Reserve.
2. Warm a non-stick skillet over medium heat.
3. Cut corn from cob and dry saute in heated skillet until toasted and starting to take on some color. Allow to cool slightly.
4. Combine corn, tomato, onion and basil in a medium bowl. Toss with vinaigrette, to taste. Season with freshly cracked pepper. Taste and season with salt, if needed. Toss again, and serve immediately.

Note: The original recipe had you starting with fresh corn that you grilled in the husk. I'd love to try that, but the leftover method worked great, too.

Source: Serious Eats