Ingredients with Measurements:
- 4 ears of corn, shucked
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and season with salt and pepper.
3. Grill corn for 10-12 minutes, turning occasionally, until kernels are lightly charred and tender.
4. Remove corn from grill and let cool.
5. Cut kernels off the cob and place in a large bowl.
6. Add cherry tomatoes, red onion, and basil to the bowl.
7. In a small bowl, whisk together olive oil and balsamic vinegar.
8. Pour dressing over the salad and toss to combine.
9. Season with additional salt and pepper to taste.
10. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 8g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with diced Roma tomatoes
- Red onion can be substituted with diced shallots
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar
Variations:
- Add diced avocado for a creamy texture
- Add crumbled feta cheese for a salty kick
- Add diced cucumber for extra crunch
Tips and tricks:
- To make cutting the kernels off the cob easier, stand the cob upright on a cutting board and use a sharp knife to slice downward.
- For a smokier flavor, grill the tomatoes and onion alongside the corn.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional basil leaves.
Garnishes:
- Additional basil leaves
Pairings:
- Grilled chicken or steak
- Crusty bread
Suggested side dishes:
- Grilled zucchini or eggplant
- Roasted potatoes
Troubleshooting advice:
- If the corn is not charred enough, increase the heat on the grill or place the corn closer to the flame.
Food safety advice:
- Make sure to wash all produce before using.
- Use a clean cutting board and knife when cutting the vegetables.
Food history:
- Corn and tomatoes are both native to the Americas and have been a staple in many cuisines for centuries.
Flavor profiles:
- Sweet and smoky from the grilled corn
- Juicy and tangy from the tomatoes
- Herbaceous from the basil
Serving suggestions:
- Serve as a side dish or as a light lunch.
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