Grilled Corn And Tomato Salad With Thai Basil Vinaigrette Dressing Food

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE

Steps:

• Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
• Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
• Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.

THAI BASIL-TOMATO SALAD

Steps:

• In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

THAI BASIL-TOMATO SALAD

Steps:

• In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

GRILLED CORN AND TOMATO SALSA SALAD

Steps:

• Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
• In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
• Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
• Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

GRILLED CORN AND TOMATO SALAD

Steps:

• Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8 to 10 minutes. When cool enough to handle, cut off tip of 1 ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
• To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine.