Grilled Corn Salsa

Ingredients:

• 10 large ears of corn, husked
• 1/3 cup olive oil, plus more for greasing
• Salt and freshly ground pepper
• 8 ripe tomatoes on the vine (about 450 g)
• 1 cup red onion, diced into 0.5 cm cubes
• 4 tbsp red wine vinegar or more to taste
• 1/2 cup shredded fresh basil leaves

Preparation:

1. Generously brush the corn with olive oil and season generously with salt and pepper. Fry, turning every few minutes, until lightly golden and cooked through, about 12 minutes. Let cool and cut off the kernels. Discard the kernels.
2. Cut out the stems on each tomato and make cross-shaped cuts on the bottom. Brush with olive oil, season with salt and pepper, and place cut-side down on the grill over indirect heat.
   
   Close the grill and cook until the tomatoes begin to soften but not fall apart (or leak through the grates), about 15 minutes. Let them sit until cool enough to handle, then peel them. Halve the tomatoes crosswise and squeeze the juice and seeds through a sieve into a bowl. Reserve the juice and chop the pulp.
3. Place the onions in a medium, non-stick bowl and toss with 2 tablespoons of vinegar. Marinate for 10 minutes, until the onions change color.
4. Add chopped tomatoes, remaining tomato juice, onion, basil, and 1/3 cup olive oil to the corn. Mix well. Taste for seasoning and add salt, pepper, and the remaining vinegar. The salsa is best consumed the day it's made, but it can be stored covered and refrigerated for about a day.
   
   Serve with chips corn tortillas or as a taco filling.