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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Charred Corn & Tomato Salad Recipe

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This recipe for Charred Corn & Tomato Salad is from VAB's Cookbook, 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:  
Ingredients
12 ears of corn, husked

6 tablespoons olive oil, divided

1 cup thinly sliced red onion

2 large tomatoes, chopped

1 cup (loosely packed) fresh basil leaves, large leaves torn

1/3 cup (or more) fresh lime juice

2 tablespoons chopped fresh thyme

Kosher salt, freshly ground pepper

1/2 cup crumbled feta cheese
Directions:
Directions:
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.

Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix feta, onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Next time I will use green onions rather than red . . . leftovers are yummy!
Prepared for Bon Voyage party for John & Victoria at the Milligan's - Sunday, July 22, 2012

 

 

 

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