Heat a gas or charcoal grill over medium heat.

Lightly brush the corn with just enough grapeseed to coat. Place the green beans and onions in a bowl, and toss with just enough oil to coat. Season all the vegetables with salt and pepper to taste.

Grill the corn, green beans and onions until caramelized on each side and tender. Set aside until cool enough to handle. Tip: Place the green beans in a grilling basket so they do not fall through the grill grates.

Cut the kernels from the cobs, and place in a serving bowl. Cut each green bean in half on a bias, and rough chop the onions. Place in the serving bowl with the corn.

Stir in the grape tomatoes.

To make the vinaigrette, place the shallot, basil, olive oil, red wine vinegar, chili flakes, salt and pepper in a blender. Puree until bright green and smooth. Adjust the seasoning with additional salt and pepper, as needed.

Dress the salad with just enough basil vinaigrette to lightly coat. Serve warm or room temperature.