Grilled Radicchio, Corn, and Roasted Tomato Salad

This salad was the third recipe we tested from Around the Fire, a new cookbook that I bought a few weeks ago. This dish – with it’s smoky-sweet grilled corn, buttery triple cream cheese, bitter radicchio leaves bluntly charred on the grill, and bursts of roasted cherry tomato punctuating each bite – was an instant favorite. For me it captured all of the flavors of the end of summer and crammed them together into a few, harmonious bites. I hope you’ll give it a try when you put your grill for the summer, maybe with the first handful of cherry tomatoes from your garden.

Ingredients:

• 1 pint cherry tomatoes
• 6 TBS olive oil, divided
• 1 tsp sea salt
• 2 TBS balsamic vinegar
• 2 heads radicchio, quartered lengthwise through the stems
• 4 ears corn, husks and silks removed
• 6 oz. triple cream cheese sliced into thin wedges
• handful of fresh basil leaves