Sweet Corn and Cherry Tomato Salad

I love to grill corn in the husk.  It keeps it moist and develops the sugars when it caramelizes a little.  It is easy.  Pull back the husks leaving them attached and clean out the silks.  Pull the husk back up and soak the ear with water.  Grill on a medium high fire about 15 minutes turning it so all sides get the heat.

You can choose to cook the corn any way you like.

6 ears of corn- cooked and kernels cut off the cob

1 pint of cherry tomatoes- halved

1 shallot minced

25 basil leaved cut in thin strips (Chiffonade)

5 T. white wine vinegar

1T. Olive oil

5 Splenda packets

Salt and Pepper

Whisk together the vinegar, oil, Splenda salt and pepper in a bowl.  Add everything else.