Recipe courtesy of Kelsey Nixon
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Recipe courtesy of Giada De Laurentiis

Corn Muffins

Recipe courtesy of Ina Garten

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Broccoli Salad

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Ina Garten

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking