Kim's charred Corn and tomato salad

12 ears fresh corn, husk removed
5 pints cherry, grape and pear tomatoes
2 tsp olive oil
1 large red onion, roughly chopped
1 large bunch fresh basil chopped/chiffonade to measure approx 1 cup.

place ears of fresh corn, silk and husks removed, on a large griddle or cookie sheet laid over two burners on med hi. Cook and turn as soon as char marks appear on each side of the corn. rotate out charred for uncooked until all are slightly cooked with brown/black kernels scattered on each side. Cut corn from cob with sharp knife, placing kernels in a large bowl. Set aside. Preheat oven to 400. PLace all tomatoes on oiled cookie sheets and bake for 10-15 minutyes, or until skin begins to wrinkle. Remove from oven and add to corn. Add in basil and onion. Toss with balsamic vinegar. Sprinkle with kosher or maldon sea salt if desired. Serve


Serving Size: 40 1/2 c servings

Number of Servings: 40

Recipe submitted by SparkPeople user KIMWELLIVER.