Grilled Corn & Tomato Salad with Basil Oil

Grilled Corn & Tomato Salad with Basil Oil
Photo by Scott Phillips


  • 3 to 4 large ripe beefsteak tomatoes
  • 2 Tbs. extra-virgin olive oil
  • Basil Oil
  • Kosher salt and freshly ground black pepper
  • 2 ears corn, husks removed
  • Small leaves of Dark Opal or Purple Ruffles basil, or gently torn larger ones, for garnish (optional)

Cut the corn cobs in half crosswise, put them in a large bowl, and toss with the olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Heat a grill to medium-high. Grill the corn until the tips of the kernels are nicely browned all around, about 2 min. on each of three sides. Return the corn to ...

View full recipe at Fine Cooking


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