roasted corn and tomato salad

Name: Roasted Corn and Tomato Salad
Prep time: 15 min
Yield: 6
Cuisine: American
Ingredients: 6 - ears fresh corn, not shucked, you are going to grill; 2 cup(s) cherry or grape tomatos, sliced in half; 1 bunch(es) scallions, chopped; 1 1/2 cup(s) fresh basil; 3 tablespoon(s) white wine vinegar; 8 ounce(s) white vermont cheddar; 1/4 cup(s) olive oil, extra virgin; 2 teaspoon(s) kosher salt and pepper to taste

(1 RATING)

20 Pinches

Dawn OKelley

Sebastian, FL

Updated on Oct 16, 2012

This is a very good, easy to make salad that is hearty enough for a side dish or use as a salad. You will make it over and over again. Great side for BBQ dishes as you can roast the corn along side your BBQ. Did I mention it is very nutritous

Rate

No Image

prep time 15 Min

cook time

method Barbecue

yield 6 serving(s)

Ingredients

6 - ears fresh corn, not shucked, you are going to grill
2 cups cherry or grape tomatos, sliced in half
1 bunch scallions, chopped
1 1/2 cups fresh basil
3 tablespoons white wine vinegar
8 ounces white vermont cheddar
1/4 cup olive oil, extra virgin
2 teaspoons kosher salt and pepper to taste

How To Make roasted corn and tomato salad

Step 1

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.

Step 2

Whisk vinegar, salt and pepper in small bowl. Gradually whisk oil into mixture to make a viniagrette. Add any herbs you would like here.
Step 3

Cut corn from cob over bowl, toss in tomatoes, scallions and white cheddar cheese chunks. Pour vinaigrette over veggie bowl.
Step 4

Cover and let stand 15 minutes to 2 hours in refrigerator. Before serving, tear basil over salad and toss.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes