Grilled Corn Salad
A smoky grilled corn salad loaded with fresh cherry tomatoes, avocado and basil leaves tossed in a refreshing vinaigrette – perfect for a summer picnic!
Ingredients
- 5 ears corn, shucked and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- ½ cup fresh basil leaves, chiffonade
- ¼ cup diced red onion
- Kosher salt and freshly ground pepper, to taste
For the vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon freshly 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
- Serve immediately.