I have made this salad 4 times in the past
month or so. We love grilled corn on the cob, and so far every time I
have grilled this summer, I've grilled corn for us to eat immediately as
well as corn to use the next day in this salad. It's nothing fancy,
but very good!
Grilled Corn & Tomato Salad
2 cobs fresh corn
1 tsp dried basil
1/8 tsp garlic powder
salt to taste
Remove
the corn husks and corn silk from cobs. Rinse corn and pat dry. Brush
all over with olive oil, then sprinkle with salt and pepper. Grill on
an outdoor grill over medium heat, rotating every couple of minutes and
with grill cover shut in between, until there are grill marks all over
the corn and it's cooked through, about 15 minutes. Remove corn from
grill and let it sit until cool enough to handle, or wrap it in foil and
refrigerate over night.
When you're ready to make the
salad, cut the corn off the cobs with a serrated knife. Place in a
medium mixing bowl with the halved tomatoes and green onions, then add
the rest of the ingredients. Toss until everything's well mixed, taste,
and add a little more vinegar, salt, garlic powder, or basil if you
think it's needed.
I always serve half of the salad immediately, then cover the rest and serve it the next day. It's good both ways!
Good recipe, thank you so much for sharing here..
ReplyDelete