Grilled Corn Salad
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Salad
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Cuisine
American, Vegetarian
Grilled Corn Salad
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A smoky grilled corn salad loaded with fresh cherry tomatoes, avocado and basil leaves tossed in a refreshing vinaigrette – perfect for a summer picnic!
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Ingredients
- 5 corn shucked and rinsed, ears
- 1 cup cherry tomato halved
- 1 avocado halved, seeded, peeled and diced
- ½ cup basil chiffonade, fresh leaves
- ¼ cup red onion diced
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
For the vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside.
- In a large bowl of water, soak corn for 30 minutes; drain well.
- Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
- In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine. campaignIcon
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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