Grilled Corn Salad

Name: Grilled Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 5 ears corn; 1 cup cherry tomatoes; 1 avocado; ½ cup fresh basil leaves; ¼ cup diced red onion; kosher salt and freshly ground pepper; 3 tablespoons olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon freshly squeezed lemon juice; Kosher salt and freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course, Salad
Cuisine
American, Vegetarian

Grilled Corn Salad

Iris Warren

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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

Servings

5 ears corn shucked and rinsed
1 cup cherry tomatoes halved
1 avocado halved, seeded, peeled and diced
½ cup fresh basil leaves chiffonade
¼ cup diced red onion
kosher salt and freshly ground pepper to taste

For the vinaigrette

3 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste

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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.