Grilled Corn Salad with Cherry Tomatoes & Basil
If you have roughly 45 minutes to spend in the kitchen, Grilled Corn Salad with Cherry Tomatoes & Basil might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.23 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 115 calories. It works well as a side dish. This recipe is liked by 1025 foodies and cooks. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Cookin Canuck requires basil leaves, kosher salt, cherry tomatoes, and ears corn. Overall, this recipe earns a solid spoonacular score of 42%. Try Green Bean Salad With Corn, Cherry Tomatoes & Basil, Grilled Corn Salad With Cherry Tomatoes, Arugula & Ricotta Salata, and Charred Corn Salad With Basil And Tomatoes for similar recipes.
Servings: 4
Ingredients:
5 large basil leaves, thinly sliced
1/4 tsp freshly ground black pepper
1 cup halved cherry tomatoes
4 ears corn, shucked
1/4 tsp kosher salt
1 tbsp olive oil, divided
Equipment:
grill
bowl
Cooking instruction summary:
Preheat the grill to medium-high heat.Brush the corn with 2 teaspoon of the olive oil. Season with the salt and pepper.Grill the corn, turning every few minutes, until some of the kernels are charred, 10 to 12 minutes.Let the corn rest until it is cool enough to handle.Cut the kernels off the cobs and discard the cobs. Place the corn in a serving bowl and gently toss with the tomatoes, remaining 1 teaspoon of olive oil and sliced basil. Serve.
Step by step:
1. Preheat the grill to medium-high heat.
2. Brush the corn with 2 teaspoon of the olive oil. Season with the salt and pepper.Grill the corn, turning every few minutes, until some of the kernels are charred, 10 to 12 minutes.
3. Let the corn rest until it is cool enough to handle.
4. Cut the kernels off the cobs and discard the cobs.
5. Place the corn in a serving bowl and gently toss with the tomatoes, remaining 1 teaspoon of olive oil and sliced basil.
6. Serve.
Nutrition Information:
covered percent of daily need
