Corn and Vidalia Onion Salad

Total Time:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 ears fresh corn, shucked
  • Cooking spray, for coating the grill
  • 1 large Vidalia onion, cut into 1/2-inch slices
  • 1 1/4 cups finely chopped fresh cilantro
  • 1 1/4 cups chopped seeded yellow tomato
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
Directions
  • Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.

  • Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).

  • Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.

  • Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.


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