1 Grill corn on a hot grill until nicely browned. (About 3 minutes per side.) After they cool, cut the kernels off the cob.2 Dice tomatoes and add them to the grilled kernels. 3 Make a quick balsamic vinaigrette by combining the vinegar, garlic, salt and pepper. Whisk in the olive oil in a thin steady stream.4 Add the dressing to the corn and tomatoes and toss. 5 Top with torn (or chopped) fresh basil.

Smokey, slightly caramelized corn, combined with the sweet/tart flavor of balsamic vinegar and fresh ripe tomatoes. There is no better BBQ accompaniment.