Summer Salad

July 5, 2018
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  • 4 ears corn
  • 1 pint cherry tomatoes
  • 2 Tbsp. extra virgin olive oil
  • 2 sprigs fresh basil
  • 1 pinch sea salt
  • squeeze lime optional
  1. Preheat your oven and your grill both to 400 degrees. (You can do all the cooking on your grill if you have a good grill roasting pan.)
  2. Remove a few outer layers of the corn husk, cut off the silks on the top, and then expose about half an inch of corn kernels on 2 opposite sides of the corn cob. Place the cobs on the hot grill and cook, turning at least once, for about 5-10 minutes, or until you see a few of the kernels looking a tiny bit charred. Remove from heat. Once cool enough, peel off the husks (most of the silks will have burned away.) Cut the kernels off the cob holding the top of the cob and running a knife from top to bottom.
  3. Place the pint of cherry tomatoes on a baking sheet, drizzle with olive oil and sea salt, and roast for about 15 minutes, stirring once. You'll know the tomatoes are cooked when they look withered and charred in some places.
  4. Combine the fresh corn, cherry tomatoes, fresh basil, sea salt and EVOO in a bowl, and serve at room temperature.
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