Grilled corn, Tomato And Red Onion Salad
4 medium ears of corn, husked and silked
2 medium ripe tomatoes, chopped
1/2 cup red onion, minced
2 tbsp olive oil
1-1/2 tsp red wine vinegar
8 large basil leaves, cut in strips
Salt and pepper
Grill corn over medium fire, turning several times, until
kernels are tender, or about 10 minutes. When corn is cool
enough to handle, cut ears in half lengthwise with a chef's
knife. Stand each piece on cut end and slice downward
several times to remove all kernels. Place corn in a large
serving bowl. Add tomato and onion. Drizzle with vinegar and
oil; stir gently. Add basil, salt and pepper to taste; stir
gently. Can be set aside at room temperature for 1 hour.
grannym IL
http://www.nancyskitchen.com
