Corn and Tomato Summer Salad

1 tablespoon minced shallot2 teaspoons sherry vinegar #189; teaspoon Dijon mustard #189; teaspoon kosher salt #188; teaspoon ground black pepper 2 tablespoons extra-virgin olive oil 2 ears fresh corn, husked #189; cup cherry tomatoes, cut into quarters #188; cup finely chopped fresh basil leavesIn a medium glass or stainless steel bowl, whisk the shallot, vinegar, mustard, salt, and pepper. Slowly whisk in the oil to create a smooth vinaigrette. Place the corn in a large pot of boiling salted water. Turn off the heat, cover the pot, and allow to cook until barely tender, 4 to 5 minutes. Remove from the water and allow to cool. Cut the kernels off the cobs and add to the vinaigrette. Add the tomatoes and basil. Stir to combine. Serve at room temperature. Serves four."Weber's On the Grill: Chicken and Sides" (2010 Sunset, $14.95)