Recipe courtesy of Cheryl Smith
Cherry Tomato and Grilled Corn Salad
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 147
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 232
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
1/2 cup champagne vinegar
1 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 ears corn, grilled in their husks
4 cups halved vine-ripened cherry tomatoes
1/2 cup small dice Vidalia onions
1 poblano pepper, diced small
1/2 cup parsley, chopped
Directions
- Whisk vinegar and oil, season with salt and pepper, to taste.
- Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.