CORN AND TOMATO SALAD
3 Tbs. white wine vinegar 
Kosher salt and freshly ground black pepper 
¼ c. extra-virgin olive oil  
6 ears fresh corn 
2 c. red or orange grape tomatoes, halved 
8 oz. fresh mozzarella, cut into small cubes 
1 bunch scallions (white and green), thinly sliced 
1½ c. fresh basil leaves 
Whisk together the vinegar, 2 tsp. salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
 
GRILLED CORN ON COB
To keep corn on the cob from drying out on the grill, remove the silk but keep the husks, and soak ...