10 medium-size ears of corn, husks removed
1/4 cup olive or coconut oil
salt to taste, optional
freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes, optional
2 large ripe tomatoes, chopped fine
1 medium-size red onion, sliced thin
12 fresh basil leaves, thinly sliced
1 cup favorite vinaigrette-type salad dressing
Brush the corn with oil and grill, covered, over medium heat for 10-12 minutes or until lightly browned and tender. Turn occasionally to grill all sides. Cool enough to handle.
Remove corn from cobs and transfer to a small bowl; toss with the salt, black pepper, and red pepper flakes.
In an approximately 2-quart glass bowl, layer 1/3 each of the corn, tomatoes, onion, and basil leaves. Repeat layers twice more. Pour the dressing over the top.
Cover with plastic wrap or foil and refrigerate for at least an hour before serving.
Yield: 8 to 10 servings.