INGREDIENTS:
- 5-6 cobs of fresh summer corn, husks peeled and rinsed
- 1 pint cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1 bunch fresh basil leaves, chopped chiffonade (Julienne)
- 1 tablespoon chopped fresh Italian parsley
- 1/3 cup extra virgin olive oil
- 2-3 tablespoons sherry vinegar (start with 2 tablespoons and taste, if you need more add the extra tablespoon)
- Salt and freshly cracked black pepper to taste
INSTRUCTIONS:
- Pre-heat the grill to 400F. Brush each corn on the cob with a little oil and then wrap each corn on the cob in aluminum foil and place them on the grill. Note: Some people like to soak the corn on the cobs in water for about 10-15 minutes prior to grilling. But if the corn is fresh and kernels look plump, this step won’t be needed.
- Grill the corn for about 15-20 minutes, turning with tongs every five minutes to insure even cooking. Once the corn is done, remove from the heat and let them rest for about five minutes. Then unwrap the corn and let them rest another five minutes if they are too hot to handle. Then scrape all the corn off the cob and place it in a bowl.
- To assemble the salad, gently toss together the corn, tomatoes, thinly sliced red onion, chopped Italian parsley and basil. Whisk together the olive oil and sherry vinegar and then gently toss with the vegetables. Season to taste with salt and freshly ground black pepper.
- This salad is fabulous when it’s had about 30 minutes to sit on the counter at room temperature. This will allow all those delicious flavors to meld together. Place any leftover salad in a covered container in the fridge for up to five days.
Source: Karista's Kitchen
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