1 tablespoons white-wine vinegar
1 teaspoon Dijon
1 teaspoon granulated sugar
salt and pepper
5-6 tablesppons olive oil
1/2 tablesppon chpped fresh basil
2 easr corn, inner leaves left on, but outer leaves and silks removed
1 small red onion, thickly sliced
1 pound small red potatoes, quartered or halved, depending on size
2 tablespoons minced sun-dried tomatoes
2 ounces baby arugula
In a small bowl, whisk vinegar with mustard, sugar, 1/4 teaspoon salt, adn a few grinds of pepper. Slowly whisk in 3 tablesppon of oil. Add basil.
Heat grill or grill pan and grill corn, turning occastionally, and onion, flipping once, until tender and browned in spots (8-10 minutes). Set aside on cutting board.
Toss potatoes with 2-3 tablesppons of olive oil and season amply with salt and pepper. place cut side down on grill. Partially cover and cook until potatoes are deep reddish-golden brown, about 4-6 minutes, then turn so they are skin side down and grill, partially covered, until they are tender when pierced with a sharp knife, about another 6 minutes.
Remove kernels from cobs and coarsely chop onion. Put both in large bowl. While potatoes are still warm, combine with the corn, onion, and sun-dried tomatoes. Toss arugula with 1 tablespoon of fressing to coat and toss with corn mixture. Drizzle with leftover dressing.
from Fine Cooking.