Grilled Corn, Basil, and Tomato Salad
This is a nutritious and delicious summer recipe!
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 3 ears corn, shucked
- Nonstick cooking spray
- 1 cup grape tomatoes, halved
- 2 tablespoons Extra-virgin olive oil
- 2 Tablespoons rice vinegar
- Kosher salt and freshly ground pepper
- Fresh basil leaves, torn
Preparation
Preparation
1In a pot of boiling water, cook corn for 2 to 3 minutes. Remove and set aside.
2 Spray a grill pan or outside grill with nonstick spray and heat on medium-high heat. Grill corn for 10 minutes, turning every couple of minutes until all sides have grill marks. Remove from grill and set aside to cool.
3 Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add tomatoes to bowl.
4 In a small dish, whisk together olive oil, vinegar, and salt and pepper to taste. Add to corn and tomatoes and toss to mix.
5 Before serving, add torn basil leaves and toss corn salad once more.
Special instructions
This is a nutritious and delicious summer recipe!
