Food beauty of Melissa Gilbert's fried chicken, as seen on Food Network’s The Kitchen, Season 6.
Recipe courtesy of Melissa Gilbert

Corn and Vidalia Onion Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 6 servings



  1. Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
  2. 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).
  3. Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
  4. Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.