I stole this recipe for Charred Corn Salad from an episode of Kelsey Nixon’s Kitchen Essentials. The original recipe can be found on cookingchanneltv.com, but I have made some changes. This corn salad is a great summer side dish. Grilled corn and onions are mixed with cherry tomatoes and basil then drizzled with balsamic vinaigrette.
July 4th is National Barbecue Day (to see more Food Holidays click National Food Holidays) and this corn salad is a great dish to add to your barbecue menu! It also tastes great with Slow Cooker Texas Pulled Pork.
“My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days. ” – David Mixner, Activist (see more quotes in the Quotes tab)
Preheat grill pan or outdoor grill to high heat. Brush 6 ears of corn with oil and sprinkle with salt and pepper.
grill and char each side 2-3 minutes
Set aside to cool 5 minutes.
While corn is cooling enough to be able to be handled, add ½ small red onion cut in half and separated into pieces to the grill and grill until char marks appear on the onion pieces.
Once corn is cool enough to handle, slice off kernels and set aside.
Chop grilled red onions and add to a large bowl
To the onions add 10 oz container halved cherry tomatoes and 1 ½ cups fresh basil leaves that have been minced.
Using a liquid measuring cup in place of a small bowl, whisk together 1 grated garlic clove, ¼ cup balsamic vinegar, ¼ cup olive oil, salt and pepper. After making the vinaigrette, pour over tomato mixture.
Add corn to bowl and mix everything together.
Serve room temperature or chilled.
Charred Corn Salad
A great summer salad! Grilled corn and onions are mixed with tomatoes and basil and drizzled with a balsamic vinaigrette. This recipe can easily be doubled for a larger crowd. A yummy way to celebrate National Barbecue Day!
Ingredients
- 6 ears of corn shucked
- Canola Oil
- Salt and Pepper
- 1 ½ cups packed fresh basil leaves ~ 2oz
- 1 clove garlic, grated
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- Salt and Pepper
- 10 oz container Cherry Tomatoes halved (~2 cups)
- ½ small red onion finely chopped
Instructions
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Preheat grill pan or outdoor grill to high heat. Brush corn with oil and sprinkle with salt and pepper. Put corn on grill and char each side 2-3 minutes. Set aside to cool 5 minutes. Slice off kernels and set aside.
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While corn is cooling to be able to be handled; in food processor or blender, pulse basil and garlic until basil starts to break down. Add vinegar. Pulse while adding oil in steady stream until smooth. Season with salt and pepper.
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In a large bowl, combine corn, tomatoes and red onion. Drizzle with vinaigrette. Toss to coat and season with salt and pepper.
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Serve room temperature or chilled.
Recipe Notes
I use balsamic vinegar instead of apple cider. Grill the onion pieces before cutting, it keeps with the charred theme and adds more flavor. You don’t need to use a food processor or blender. I just cut the basil and garlic on a cutting board. Mix the vinegar and oil in a liquid measuring cup with a whisk, then drizzle over salad. This can be made the night before serving. Being in the refrigerator overnight allows all the flavors to combine, then taste before serving to add more salt, pepper or garlic. Once it sits overnight, I have served it cold or room temperature, both ways taste good. If you feel the corn isn’t cooked enough after charring on the grill, place cut kernels in a microwave safe bowl, cover and cook in 2 minute batches until desired doneness. Just make sure to give the corn time to cool before adding to the other ingredients.