6tbsp.extra virgin olive oil,plus more for grilling
Sea salt,to taste
Black pepper,to taste
Instructions
Lightly coat shucked corn with olive oil and sprinkle with salt. Place corn directly on grill and cook over medium-high heat for 10-15 minutes, turning occasionally. Remove from grill. Once slightly cooled, remove corn from cob and transfer to a large mixing bowl.
Make a dressing by combining lemon juice, dijon mustard, olive oil, salt & pepper, to a small bowl or measuring cup, whisking until thoroughly combined.
Add cooked rice, tomatoes, red onion, basil, and dressing to the bowl of corn. Toss until fully combined. Let the salad sit for about 15 minutes before serving.