Summer Salad with Grilled Corn and Cherry Tomatoes
Description
This summer salad with grilled corn and cherry tomatoes recipe includes bell pepper, onion, and basil with a rice wine vinegar and lime vinaigrette.
Ingredients
•
8 ears corn in the husk
•
2 cups quartered cherry tomatoes
•
1 large red bell pepper, chopped
•
1 small red onion, chopped
•
1/4 cup chopped fresh basil
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1/2 cup olive oil
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1/4 cup rice vinegar
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2 tablespoons lime juice
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1 1/4 teaspoons salt
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1 clove garlic, minced
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1/2 teaspoon grated lime zest
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1/4 teaspoon freshly ground black pepper
Directions
1
Trim corn husks of any long hanging parts and excess silk. Place in a large bowl covered with water; soak for 1 hour.
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
3
Cook corn on the preheated grill, flipping a ¼ turn, about every 6 minutes, until all sides have been grilled, about 24 minutes. Cool corn enough until easy to handle.
4
Remove husks; cut kernels off cobs into a bowl. Add cherry tomatoes, bell pepper, onion, and basil to corn.
5
Whisk olive oil, vinegar, lime juice, salt, garlic, lime zest, and black pepper together in a small bowl until well blended; pour over corn salad and toss to coat. Cover the bowl with plastic wrap; refrigerate at least 1 hour.