Charred Corn Salad with Basil Vinaigrette


  • 6 ears fresh corn on the cob, shucked
  • 1 to 2 tablespoons canola oil
  • Kosher salt and freshly cracked black pepper
  • 1 ½ cups packed fresh basil leaves
  • 1 clove garlic, grated
  • ¼ cup cider vinegar
  • ¼ cup extra-virgin olive oil
  • + 2 more ingredients
    • 1 (10-ounce) container small heirloom cherry tomatoes, halved
    • ½ small red onion, cut into small dice

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 han...

View full recipe at SpringPad


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