Spinach & Grilled Corn Salad

2 ears corn, shucked

3 T. extra-virgin olive oil + more for brushing

Coarse salt & freshly ground pepper

2 T. balsamic vinegar

6 oz. baby spinach (about 6 cups)

½ medium red onion, halved and thinly sliced

Preheat grill to high.  Lightly brush corn with oil, then season with salt and pepper.  Grill corn, turning, until tender and golden, about 8 minutes.  Let cool slightly.  Stand cob on end and carefully cut off kernels.

Put vinegar in a small bowl, and add oil in a slow-steady stream, whisking constantly until emulsified.  Combine spinach, onion, and warm grilled corn in a serving bowl; season with salt and pepper.  Toss salad with dressing just before serving.

Alternatives:

·         Instead of grilling corn:  shuck and cut kernels from ear.  Sauté until golden.

·         Substitute prepared vinaigrette.