Sweet Summer Corn

GRILLED CORN SALAD Makes 6 servings 4 ears corn, shucked1 (8-ounce) container assorted cherry tomatoes, halved1 (5-ounce) package baby arugula1 red bell pepper, chopped1 green bell pepper, chopped1 English cucumber, cut into half-moon slices½ cup chopped fresh basil⅓ cup crumbled feta cheese⅓ cup sliced red onion3 tablespoons chopped fresh mint1 tablespoon chopped fresh thyme¼ cup olive oil2 tablespoons Dijon mustard½ teaspoon lime zest⅓ cup fresh lime juice2 tablespoons fresh lemon juice2 teaspoons minced garlic¾ teaspoon kosher salt½ teaspoon ground black pepper 1. Heat a large cast-iron grill pan over medium-high heat. Add corn; cook, turning frequently, until charred on all sides, about 8 minutes. Let cool slightly; cut kernels off cobs, and place in a large bowl. Add tomatoes, arugula, bell peppers, cucumber, basil, feta, onion, mint, and thyme, tossing until combined. 2. In…