Tuesday, February 8, 2011

Corn Salad

8 fresh corn ears (I used a bag of steam fresh corn)
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes
1/2 c EVOO
1/3 c balsamic vinegar
12 basil leaves, cut into chiffonade
1 t salt
2 garlic cloves, chopped

1. Drizzle EVOO on grill pan and grill corn 5-8 minutes (again, I used frozen and microwaved).  Then lightly grill onions, squash, and pepper until they just start to become tender. 

2. Roughly chop the onion, squash, and pepper.  With a sharp knife, scrape the corn kernels from the cob (or just microwave, open, and dump :) )  Dice the tomatoes and add them to the mix.

3. In a separate bowl, our the olive oil and balsamic vinegar and whisk until combined.  Then add basil, salt, and garlic and whisk together.

4. Place veggies in a large bowl and pour dressing on top.  Stir to combine.


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