Grilled Corn Salad

This was a recipe I put together using leftover corn.  It tastes like early September to me.  Fresh corn, yummy tomatoes and fresh basil are in season, so let's celebrate!

 Hubby picks up corn for dinner on his way home from work.  He grills it on the BBQ.  He removed the husks and silk, washes the corn and then lightly sprays it with olive oil. He turns it a quarter turn every 5 minutes.  It's on the grill for 20 minutes total.  Then it cools and we cut it off the cobs.  There is always some sneaky silk and you can pick that out.

Wash some grape tomatoes and fresh basil.  Finely chop two green onions, including some of the green.

 Slice the tomatoes into thirds or fourths.  Let your basil dry on a paper towel.

 Add the chopped onion, the tomatoes and the basil.  I use a scissors to snip the basil.  There is less bruising than if you use a knife.

 Squeeze the juice from two small limes over the top, then drizzle with olive oil.  Add fresh black pepper and some sea salt to taste.  Gently stir until mixed.

Garnish with fresh basil and serve, preferably on the patio.