Recipe courtesy of Melissa Gilbert

Corn and Vidalia Onion Salad

Name: Corn and Vidalia Onion Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
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

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Level: Easy

Total: 35 min
Active: 20 min

Yield: 6 servings

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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.