A smoky grilled corn salad loaded with fresh cherry tomatoes, avocado and basil leaves tossed in a refreshing vinaigrette – perfect for a summer picnic!
5 stars (1 rating)
Ingredients
5ears corn, shucked and rinsed
1cupcherry tomatoes, halved
1avocado, halved, seeded, peeled and diced
½cupfresh basil leaves, chiffonade
¼cupdiced red onion
Kosher salt and freshly ground pepper, to taste
For the vinaigrette
3tablespoonsolive oil
3tablespoonsapple cider vinegar
1tablespoonfreshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside.
In a large bowl of water, soak corn for 30 minutes; drain well.
Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine. campaignIcon