Ingredients
10 medium ears sweet corn, husks removed1/4 cup olive oil1 teaspoon salt3/4 teaspoon coarsely ground pepper3/4 teaspoon crushed red pepper flakes2 large tomatoes, finely chopped1 medium red onion, thinly sliced12 fresh basil leaves, thinly sliced1 cup zesty Italian salad dressing
Preparation
Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.
