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Grilled Corn Salad Recipe

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This recipe for Grilled Corn Salad, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracey Hart
Added: Saturday, May 23, 2009


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

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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