Grilled Corn and Heirloom Tomato Salad

4 ears of corn, silks removed, husks left on, soaked in cold salted water for 1 hour
1 3/4 pounds heirloom tomaotes in varying shapes, sizes, and colors
16 basil leaves (preferably purple), torn into pieces
olive oil
sea salt
freshly ground pepper

Heat grill or broiler. Remove corn from saoking water and grill or broil 20-25 miunutes, turning occasionally, until cooked through. Let cook. Remove husks and cut kernel off cobs. Place in bowl and set aside.

Cut tomatoes in varous styles to enhance presenation – halves, quarters and slices.

Divided corn and tomatoes evenly among four plates. Dive basil evenly on top, drizzle with olive oil, and sprinkle with salt and black pepper.

From Grub.