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Charred Corn Salad

Posted to Recipes, Modern, General News, Food by Donna Levy

Charred Corn Salad with Basil and Tomatoes

Recipe by Donna Levy

Yields 4 servings

5      ears    CORN, husked

3      tablespoons   OLIVE OIL  

1 /4   cup   GREEN ONIONS  

1      cup   GRAPE TOMATOES, halved

1/2    cup   FRESH BASIL

2      tablespoons   LIME JUICE  

1      tablespoon   FRESH THYME, chopped

Cooking Instructions

Heat grill to high.  Rub corn with 1 tablespoon oil.  Grill, turning frequently, until corn is charred and heated through, about 10‑12 minutes.  Remove from grill and cool.  Cut kernels from cobs and transfer to a large bowl.  Thinly slice green onions and basil.  Combine corn, tomatoes, green onions, basil, remaining oil, lime juice and thyme.  Toss well and season with salt and pepper to taste.

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