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Tomato
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1/2
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Fresh Heirloom Tomatoes (Cleaned, Cored And Wedged)
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4
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Fresh Corn On The Cob (Husks Still Attached)
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4
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Diced Red Onion
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1
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Fresh Mozzarella
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1 cup
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Fresh Basil
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2 tablespoons
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White Balsamic Vinegar
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3 tablespoons
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Fresh Squeezed Lemon Juice
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1 tablespoon
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Roasted Garlic Cloves (Mashed Into A Paste)
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2
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Honey
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1 teaspoon
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Minced Shallot
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1 tablespoon
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Olive Oil
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1/2 cup
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PREPARATION
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1.
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Roast corn in oven at 400 degrees for approximately one hour, until kernels are tender.
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2.
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When cool enough to handle, peel back husk and silk until completely clean. Cool completely.
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3.
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Cut kernels from cob, avoiding cutting too close to cob.
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4.
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Meanwhile, make dressing by combining in a mixing bowl, with a whisk, the roasted garlic, honey, shallots, lemon juice and vinegar.
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5.
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Then slowly whisk in the olive oil.
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6.
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Combine the corn kernels, mozzarella cheese, red onions and dressing.
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7.
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Season to taste with salt and pepper, then refrigerate.
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8.
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Add fresh basil when ready to serve.
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9.
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Heat grill.
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10.
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Coat tomatoes lightly with olive oil, and season lightly with salt and pepper.
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11.
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Place tomato wedges on hot grill skin side down.
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12.
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Cook on high heat, turning occasionally, until tomatoes are lightly charred and somewhat tender.
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13.
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Add basil to corn salad.
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14.
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Place cooked tomatoes on serving dish or beds of greens, then spoon corn salad over tomatoes, including some of the vinaigrette.
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Grilled Steak and Corn with Heirloom Tomatoes
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