Recipe courtesy of Melissa Gilbert
Corn and Vidalia Onion Salad
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 servings
- Level: Easy
- Total: 35 min
- Active: 20 min
- 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
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.
