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Grilled Corn And Tomato Salad
Ingredients
- 4 x ears corn shucked
- 2 x garlic cloves
- 1 tsp salt
- 1/8 c. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra-virgin extra virgin olive oil
- 2 lb heirloom tomatoes quartered, seeded
Directions
- Heat a grill.
- Grill the corn for 2 to 3 min on each side. Let cold and cut off the kernels.
- Mash garlic with salt to create a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the extra virgin olive oil.
- Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.
- This recipe yields 4 to 6 servings.
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