Let me just say that I LOVE this salad. It’s fresh, easy to make, and tastes absolutely phenomenal. I even got my boyfriend who isn’t the biggest corn lover to get a second helping. I call that a complete success.
When we ran out of fish for our Grilled Red Snapper Tacos we quickly discovered that if we just dumped in some of this corn salad into the remaining corn tortillas, they made for excellent vegan tacos! I’m pretty sure this salad would taste good in pretty much any setting, but as far as backyard barbecues go, this dish cannot be beat.
If you don’t happen to have a barbecue handy, you can easily just “grill” your corn on a cast iron skillet in your oven or even on your stove top. The idea is to just cook the corn all the way through and to get that beautiful ring of char on the outside for flavor.
Serves 8 as a side dish.
- 6 ears of corn
- 2 cups cherry tomatoes (about one large container)
- 1/4 red onion
- small handful of mint leaves
- 15-20 large basil leaves
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt + pepper to taste
Kitchen Tools: barbecue
Preheat barbecue to medium high heat. Slice tomatoes in a mixture of halves and quarters. Finely dice red onion. Finely chop all herbs.
Grill corn for about 15-20 minutes until it gets a nice char on all sides. You’ll need to turn it every few minutes so that it doesn’t completely burn on one side.
Slice corn off the cob and combine all vegetable and herb ingredients in a large bowl. Combine olive oil, vinegar, and spices in a small bowl and mix well. Toss salad with dressing and season with salt + pepper to taste. Stick in a big ‘ol spoon and serve!