Summer Salad with Grilled Corn and Cherry Tomatoes

Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.

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

Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.

Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.

Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.