Ingredients
4 large ears sweet corn in husks1-1/2 cups uncooked penne pasta2 cups cherry tomatoes1 medium zucchini, thinly sliced1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup white wine vinegar2 tablespoons olive oil1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon sugar1 teaspoon salt1/2 teaspoon ground mustard1/4 teaspoon garlic powder1/4 teaspoon pepper
Preparation
Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
Meanwhile, cook pasta according to package directions; drain and rinse in cold water. When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives.
In a small bowl, whisk the remaining ingredients. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
