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Grilled Corn Salad Recipe

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This recipe for Grilled Corn Salad is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears corn, husks removed
6 tbsp. extra virgin olive oil, divided
1/3 c. chopped sun dried tomatoes, drained
6 oz. shitake mushrooms, sliced
1 c. coarsely chopped red onion
2 large garlic cloves, finely chopped
3 tbsp. chopped fresh chives
3/4 tsp. salt
1/2 tsp. ground pepper
1 tbsp. balsamic vinegar
Directions:
Directions:
Heat grill. Brush corn on all sides with 2 tbsp. of the oil. Place on gas grill over medium-low heat. Cook 8-10 minutes or until lightly browned. When cool enough to handle, cut kernels from the cob. Place with tomatoes in large bowl.

Heat remaining 4 tbsp. oil in a large skillet over medium-high heat until hot. Add mushrooms, onion, and garlic. Cook and stir 2 minutes. Reduce heat to medium; cook 3 minutes until softened. Add to corn mixture. Stir in chives, salt, pepper, and vinegar. Serve at room temperature.

 

 

 

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