Grilled Corn Salad

6 ears of corn – husked with silks removed

2 Tbs. vegetable oil

2 cups cherry tomatoes – halved

¾ cup chopped fresh basil

¼ tsp Dijon mustard

2 Tbls. vinegar

¼ cup of olive oil

salt & pepper to taste


Rub corn with oil. Grill for 7 minutes or until ears are lightly browned.  Cool. Cut kernels from the cob and combine with tomatoes and basil in a large bowl. Wisk together remaining ingredients, pour over vegetables and toss. Chill until ready to eat.

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