This recipe taken from Canadian Living combines 2 in-season veggies – corn & tomatoes! For the most robust smoky, spicy flavour they recommend seeding the tomatoes, which would otherwise dilute the vinaigrette. Reserve the sauce from the can of chipotle chilies; you’ll need some in this recipe. Serve your salad topped with grilled fish or a fresh baguette to soak up any juices!
Chipotle Vinaigrette: In bowl, whisk together oil, vinegar, chipotle chili, honey, adobo sauce, salt and pepper. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Salad: Brush corncobs with 2 tsp of the vinaigrette. Place on lightly greased grill over medium heat; close lid and grill, turning occasionally, until charred and tender, 15 to 20 minutes.
Cut kernels from corncobs. In large bowl, toss together corn kernels, tomatoes, parsley, basil, chives and remaining vinaigrette. Serve warm.