Grilled Corn and Green Bean Salad

This easy summer side dish is a great addition to any backyard barbecue. I like to make this colorful and chilled side dish ahead of time so I am free to enjoy time with my guests.

Vegetable oil, for the grates

4 ears fresh corn, shucked

2 tablespoons unsalted butter, softened

Kosher salt and freshly ground black pepper

1 pound green beans, trimmed, boiled until crisp-tender, and cooled

1 1/2 cups halved cherry tomatoes

1/4 cup thinly sliced red onions (1/2 small onion)

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

1/4 cup olive oil

1/4 cup crumbled goat cheese

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Season with the salt and pepper to taste.

Place the corn on the grill. Close the lid and cook, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer the corn to a cutting board to cool.

When the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob; discard the cob. Place the kernels in a large bowl. Add the beans, tomatoes, and onions.

In a small bowl whisk together the mustard, vinegar, and olive oil until well combined. Add the dressing to the vegetables and toss to coat. Add the goat cheese and toss. Season with salt and pepper to taste. Serve warm or chilled.

Serves 4 to 6.

Cooking Tip: Blanching is a culinary term for cooking a vegetable until it is just crisp-tender. Bring a medium pot of salted water to a boil. Add the vegetable and cook until vibrant green and crisp-tender, 1 to 1 1/2 minutes. Drain and rinse under cold water to stop the cooking process.

Do-Ahead: The vegetables and dressing can be prepped the night before. Toss all the ingredients together before serving.

Variation: Feta cheese would be a delicious substitute for the goat cheese in this salad.