Charred Corn Salad with Basil Vinaigrette

TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 6 ears fresh corn on the cob, shucked
  • 1 to 2 tablespoons canola oil
  • Kosher salt and freshly cracked black pepper
  • 1 1/2 cups packed fresh basil leaves
  • 1 clove garlic, grated
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Directions

Preheat a grill pan over high heat.

Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.

Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.

In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

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5

Newest Ratings and Reviews

Read all 14 reviews

  • on August 13, 2014

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    Perfect summertime side!

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  • on March 07, 2014

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    I made this several times last summer and it was a hit. so delicious and fresh.

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  • on February 09, 2014

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    Nice changeup from a regular salad. I didn't even have enough basil and it still came out great ! Only thing I would suggest is IF you can, roast the corn on an outdoor grill over some mesquite or pecan wood rather then using your stove. Not only does it char more easily, but gives the corn an even better taste.

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