Wednesday, June 13, 2012
grilled corn salad
This corn salad tasted so fresh and delicious! This was the second time I'd bought ears of corn from Costco and I have to say their corn is top-notch. It is so sweet and crisp as though I'd walked out to my own garden and picked it. This would make a perfect salad to take to a potluck when you don't have other dishes to worry about at the same time unless of course you're grilling your main dish. Delish! It was a nice addition at gourmet club this month.
grilled corn salad (Taste of Home June/July 2012)
8 medium ears sweet corn, husks removed
2 small yellow summer squash, cut into 1/2-inch slices
1 medium sweet red pepper, cut into four wedges
1 medium red onion, cut into 1/2-inch rings
1 medium tomato, seeded and chopped
1/2 cup olive oil (I used 1/3)
1/3 cup cider vinegar
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
Fill a soup kettle 2/3 full with water; bring to a boil. Add corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Remove corn; cool slightly.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill the corn, squash, red pepper and onion, covered over medium heat for about 8 to 10 minutes or until lightly browned, turning occasionally.
Cut corn from cobs; cut the squash, red pepper and onion into bite-sized pieces. Place vegetables in a large bowl; add tomato.
In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.