Description
A simple yet tasty grilled corn salad!
Ingredients
Scale
4 ears of corn
20 – 30 cherry or grape tomatoes (choose your proportions of corn to tomatoes as you wish)
4 TBS chopped fresh basil
1 tsp red wine vinegar
2 TBS extra virgin olive oil
salt & pepper
Instructions
- First, warm your grill to medium. Then, roast/ grill the corn, turning occasionally, until golden and some browning is visible. The timing depends on your specific grill. Allow the corn to cool on the cob once it is off of the grill.
- While the corn cobs are cooling, prepare the other ingredients.
- Wash the tomatoes then cut them in half, and put them into a medium sized bowl. Rinse the basil, pat dry. Chop the basil into small pieces, add to the bowl.
- Now that the corn has cooled a bit, cut corn off of the cob and add to the bowl.
- Stir in the olive oil, red wine vinegar, and salt & pepper to taste.
- Cover & chill until ready to eat.
- Prep Time: 10
- Cook Time: 20