Roasted Corn and Tomato Salad
★★★★★ 1 vote5
6ears fresh corn, not shucked, you are going to grill
2 ccherry or grape tomatos, sliced in half
1 bunchscallions, chopped
1 1/2 cfresh basil
3 Tbspwhite wine vinegar
8 ozwhite vermont cheddar
1/4 colive oil, extra virgin
2 tspkosher salt and pepper to taste
How to Make Roasted Corn and Tomato Salad
- Put corn on bread rack, top rack of grill, husk on. Grill for about 12-16 minutes. Remove from grill, let rest to cool enough to husk.
- Whisk vinegar, salt and pepper in small bowl. Gradually whisk oil into mixture to make a viniagrette. Add any herbs you would like here.
- Cut corn from cob over bowl, toss in tomatoes, scallions and white cheddar cheese chunks. Pour vinaigrette over veggie bowl.
- Cover and let stand 15 minutes to 2 hours in refrigerator. Before serving, tear basil over salad and toss.