This is a very simple and refreshing salad that's a cinch to put together.
Between the grilled corn, red onion, tomatoes, avocado and basil dressing it has bright flavor in every bite. The texture of this salad is fantastic too. I've also tossed all the above ingredients with cooked cous cous and added some chopped cucumbers. Very light and delicious!
The charred smokey corn really makes this salad! So take your time and get nice char marks all over the corn. This step can be done inside on a grill pan or on your barbecue.
If you want to try something different for lunch or dinner or if you need a dish to take to a party, I would highly suggest this colorful and tasty charred corn salad! You won't be disappointed.
Charred Corn Salad with Basil Vinaigrette
6 ears fresh corn on the cob, shucked1 to 2 tablespoons canola oil
Kosher salt and freshly cracked black pepper
1 1/2 cups packed fresh basil leaves
1 clove garlic, grated
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 (10-ounce) container small heirloom cherry tomatoes, halved
1/2 small red onion, cut into smalldice
Preheat a grill pan over high heat.
Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.
Recipe Delightfully Borrowed From: Kelsey Nixon