Must-Have Grilled Corn Salad

May 29, 2013
This grilled corn salad from Comfy Cuisine is perfect for summer eating.  Ears of corn are lathered in olive oil and set to cook on the grill.  The kernels take on a smoky flavor that compliments the sweetness of the red bell pepper and tomatoes.  This summer salad is delicious on it's own but also works on a bed of greens or even as a chunky salsa for tacos.
5 large ears corn, husked
2 medium tomatoes, chopped
1 medium onion. sliced 1/2' thick
2 tablespoons fresh basil leaves, shredded
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and Pepper to taste
Prepare vegetables by brushing lightly with olive oil and salt and pepper.
To make grilling onions easier, thread onto bamboo skewers
Grill corn, red pepper and onions on all sides until slightly charred, about 8 minutes.
Let stand until corn is cool enough to handle.
Remove kernels from the cobs, dice bell pepper, remove onion from skewers and chop into bite size pieces.
Combine corn, tomatoes, bell pepper and onion in a medium bowl.
Stir in basil, vinegar and oil and salt and pepper

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