Summer Corn Salad

Whisk dressing ingredients together and set aside.

Add 1 to 2 inches (2.5 – 5cm) of water to a large skillet and bring it to a boil. Add shucked corn ears and cook for 3 to 4 minutes, rotating to cook on all sides. Drain water. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.

Allow the corn to cool and then cut corn off of the cob and add it to a bowl. Add remaining salad ingredients and drizzle with the desired amount of dressing. Toss to combine. Serve immediately or refrigerate until ready to serve.

*Substitute: If you want to take a shortcut you can use (fire-roasted) canned corn instead and skip step 2.