Name: Summer Salad with Grilled Corn and Cherry Tomatoes
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Corn in the husk - 8 ears; Quartered cherry tomatoes - 2 cups; Red bell pepper, chopped - 1 large; Red onion, chopped - 1 small; Chopped fresh basil - ¼ cup; Olive oil - ½ cup; Rice vinegar - ¼ cup; Lime juice - 2 tablespoons; Salt - 1 ¼ teaspoons; Garlic, minced - 1 clove; Grated lime zest - ½ teaspoon; Freshly ground black pepper - ¼ teaspoon

Ingredients for - Summer Salad with Grilled Corn and Cherry Tomatoes

1. Corn in the husk 8 ears

2. Quartered cherry tomatoes 2 cups

3. Red bell pepper, chopped 1 large

4. Red onion, chopped 1 small

5. Chopped fresh basil ¼ cup

6. Olive oil ½ cup

7. Rice vinegar ¼ cup

8. Lime juice 2 tablespoons

9. Salt 1 ¼ teaspoons

10. Garlic, minced 1 clove

11. Grated lime zest ½ teaspoon

12. Freshly ground black pepper ¼ teaspoon

How to cook deliciously - Summer Salad with Grilled Corn and Cherry Tomatoes

1 . Stage

Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.

2 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

3 . Stage

Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.

4 . Stage

Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.

5 . Stage

Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.