Ingredients

• 4 ears corn, shucked
• 2 garlic cloves
• 1 teaspoon salt
• 1/8 cup balsamic vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 2 pounds heirloom tomatoes, quartered and seeded

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Instructions

1. Heat a grill.
2. Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
3. Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.