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Grilled Sweet Corn Salad
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Description
A fresh vegetable side fit for your next barbecue or church picnic. It tastes as good as it looks!
Ingredients
- 4 ears Sweet Corn, Loose Leaves And Silks Removed, With A Few Inner Leaves Intact
- 1 Tablespoon Kosher Salt, Plus More To Taste
- ½ cups Red Bell Pepper, Diced
- ⅓ cups Onion, Diced
- 1 whole Roma Tomato, Diced
- 2 Tablespoons Fresh Cilantro, Chopped
- 1 stalk Green Onion, Chopped
- ⅛ cups Extra Virgin Olive Oil
- 1 pinch Black Pepper, Freshly Ground
Preparation
Heat your grill to medium heat. Start by soaking your corn in a bowl of cold water with 1 tablespoon of salt. Soak for about 10 minutes.
Shake off any excess water. Place the corn on the grill for 10-15 minutes turning every 5 minutes. Remove corn from the grill and set aside to cool.
Place all of the diced veggies into a medium sized bowl. Cut the corn from the cob and place into the bowl with the other vegetables. Dress with extra-virgin olive oil, salt and freshly ground pepper to taste. Combine. Serve immediately or store in the refrigerator and serve cold.
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