Grilled Corn and Tomato Salad

This might be my last recipe featuring grilled corn of the season but it certainly won't be my last corn post of the year. Knowing that corn season has all but come to an end, I bought a couple dozen ears to blanch and freeze away for the winter. So given that I have bombarded you all with corn recipes lately, if you were hoping this would be my last for a while, I hate to disappoint. That being said, I just had to slip one last grilled corn recipe your way for good measure.

I know it's officially fall but the weather is still fairly nice and it's certainly nice enough to grill. So when I came across this corn salad over at What Geeks Eat, I thought it would be a perfect way to bid summer adieu. I love goat cheese but I never thought to pair it with corn. This salad is a combination of some of my favorite pairings; lime, honey and cilantro. Oh, and cheese...and corn...and, well you get it, it's delicious! While our summer has come and gone, for those of you on the other side of the world, your summer will be here soon enough. You might want to hold this little gem of a recipe in your arsenal.

RECIPE adapted from What Geeks Eat:

3 large ears of corn, grilled
2 tomatoes, roughly chopped or 1 cup cherry tomatoes, halved
1/2 small red onion, finely diced
goat cheese, crumbled

Vinaigrette:
1 very large handful of cilantro, rinsed
1 TBSP honey
½ cup olive oil
¼ cup lime juice
pinch of cumin
salt

Throw everything into the food processor or blender and pulse until smooth. Check seasonings and adjust accordingly.

Preheat your grill to high. Carefully peel back the husk (making sure to leave the husks attached.) Remove the silk from the corn. Brush the corn with a little melted butter and season with salt and pepper. Pull the husks over the cobs again making sure to cover the corn. Place the corn on the grill and grill, turning often, for about 20 minutes. Remove the corn and allow to cool. Once the corn has cooled, remove the husks and cut the kernels of corn off of the cobs. Mix corn, tomatoes and red onion in a bowl. Add the vinaigrette and gently toss everything together. Add as much goat cheese as you like (I like a lot) and carefully mix again. Serve with a little extra sprinkling of chopped cilantro.