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
-
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.
-
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.
-
In a large bowl, combine corn, tomatoes and red onion. Drizzle with vinaigrette. Toss to coat and season with salt and pepper.
-
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.