Summer Salad with Grilled Corn and Cherry Tomatoes recipe
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Ingredients
- 8 ears corn in the husk 2 cups quartered cherry tomatoes 1 large red bell pepper, chopped 1 small red onion, chopped ¼ cup chopped fresh basil ½ cup olive oil ¼ cup rice vinegar 2 tablespoons lime juice 1 ¼ teaspoons salt 1 clove garlic, minced ½ teaspoon grated lime zest ¼ teaspoon freshly ground black pepper
Nutrition Info
- 173.2 caloriescarbohydrate: 17.2 gcholesterol: : -fat: 11.8 gfiber: 2.8 gprotein: 2.9 gsaturatedFat: 1.6 gservingSize: -sodium: 305.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Summer Salad with Grilled Corn and Cherry Tomatoes
Directions
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Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.