Grilled Corn Salad with Mozzarella, Bell Peppers, and Cherry Tomatoes

Preheat an outdoor grill for high heat and lightly oil the grate.

Brush corn with oil.

Grill corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow bell pepper, and red bell pepper.

Combine olive oil, apple cider vinegar, basil, honey, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.