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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Fresh Corn Salad

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Corned Beef Hash

Recipe courtesy of Crown Decorative Products Ltd.

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Southern Creamed Corn

Recipe courtesy of The Neelys

Browse Reviews By Keyword