Recipe courtesy of Kelsey Nixon
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Quinoa Corn Chowder

Recipe courtesy of Trisha Yearwood

Corn and Cheese Arepas

Recipe courtesy of Food Network

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Greek Salad

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Food Network Kitchen

Brussels Sprout Salad

Recipe courtesy of Jamie Deen

Caesar Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.