Grilled Corn Salad

The summer has completely gotten away from me! We have had birthdays, weddings, visits from family and tons of other summer fun. Needless to say, I have not been very good at updating the blog during the month of July, but now that it is August, I no longer have any excuses :) 
I made this delicious salad as part of  Franny's 2nd Birthday celebration.  The ingredients, are in my opinion, the best of summer's bounty (tomatoes and corn) and the combination of the two, not only give you a pretty plate, but a delicious mouthful.

Grilled Corn Salad

(Recipe by Fine Cooking/Christina)

Ingredients

8 large ears of corn, husked

1 cup scallions, both green and white, sliced

1 pint cherry or grape tomatoes - cut in half

2/3 extra virgin olive oil

1/3 cup sherry vinegar

1 tsp sweet smoked paprika

5 large cloves of garlic minced

salt and pepper to taste

Vinaigrette

Combine the olive oil and the minced garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 minutes.  Add a pinch of slat and stir to dissolve. Remove from heat and let sit until the oil cools a bit, about 3 minutes.  Add the paprika and let infuse the oil for about 12  minutes. Strain the oil through a fine sieve and discard the garlic.  Put vinegar in a small bowl. Add a pinch of salt and a couple of grinds of black pepper and whisk to combine.  Slowly drizzle in the garlic-paprika oil, whisking constantly until well Incorporated.  Taste and adjust the seasonings if necessary.

Salad

Brush the corn all over with olive oil.  Grill the corn covered at medium-high turning occasionally until all sides are charred and deeply blistered in places,  6-10 minutes.  Cut the kernels off the cobs while still warm, and put the kernels in a large bowl.   Add tomatoes and scallions. Toss with half of the vinaigrette and add more to taste. This may be served warm or at room temperature.

* Add grilled chorizio and shrimp skewers on top