Ingredients
Scale
- 6 cups fresh corn kernels (this was about 8 ears of corn for me)
- 1 pint cherry tomatoes, halved
- ¼ cup chopped fresh basil
- 1 medium shallot, finely minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar (optional or to taste)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the grill to medium. Remove the husks from your corn and clean off as much of the silk as possible. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place on the grill and cook for about 10-15 minutes total, turning the corn every couple minutes to ensure all sides are evenly charred and cooked. Do not walk away! In my experience, the corn goes from grilled/nicely charred to dried out/black in minutes.
- Remove the corn from the grill and allow to cool. Remove the kernels and set aside.
- Combine the basil, shallot, oil, vinegar, sugar, salt, and pepper in a large serving bowl. Add the corn and tomatoes; toss to coat. Garnish with additional basil, if needed. Serve warm, at room temperature, or cold. This is another salad that gets better the longer it sits. I usually make it at least an hour or so before serving.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Salads, Side Dishes, Healthy