- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 to 6 servings
Ingredients
4 ears corn, shucked
2 garlic cloves
1 teaspoon salt
1/8 cup balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, quartered and seeded
Directions
- Heat a grill.
- Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
- Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.
