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Summer Tomato Salad with Grilled Corn

1 Tablespoon Canola Oil
3 ears Corn (large), Shucked And Silks Removed Completely
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic (large), Minced
6 ounces, weight Red Cherry Or Grape Tomatoes
6 ounces, weight Yellow Cherry Or Grape Tomatoes (or Additional Red Tomatoes)
3 whole Green Onions, White And Very Light Green Parts, Sliced Thinly
1 teaspoon Lime Zest
1 Tablespoon Lime Juice
1/2 teaspoons Kosher Salt, Plus More For Seasoning If Needed
3 leaves (large) Basil Or More Small Ones, Torn Into Small Pieces Or Sliced Thinly


Heat a grill or grill pan over medium to medium-high heat. Brush the grill (or grill pan) with the canola oil (you can use a saute pan if you dont have a grill or grill pan). Add ears of corn to the grill or pan and cook until well browned or lightly blackened on each side, about 2 minutes on each turn, about 1012 minutes total. Set the corn on a cutting board to cool while you continue. Heat a small saute pan over medium heat on the stovetop (or just use the grill pan if you used one for the corn). Add the olive oil to the pan and add the minced garlic. Cook garlic, stirring constantly, about 30 seconds. Transfer garlic and any remaining oil to a large bowl. Do not burn the garlic! Bad things will happen. Cut all the corn off the cobs and add it to the bowl with the garlic. Add in all the tomatoes, the white and light green parts of the green onions, lime zest, lime juice and kosher salt. Toss everything together gently but thoroughly. Taste and season if needed. Just before serving, thinly slice about basil leaves. Toss the sliced basil gently into the salad and serve!

Source: tastykitchen.com