Cherry Tomato and Corn Salad recipe
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- 1 ear corn on the cob, unhusked, or to taste 1 pint cherry tomatoes, halved 4 ounces smoked Gouda cheese, cut into 1/2-inch cubes 2 tablespoons olive oil, or to taste 8 fresh basil leaves, cut into strips, or to taste sea salt and ground black pepper to taste
Nutrition Info
- 195.8 caloriescarbohydrate: 8.4 gcholesterol: 32.3 mgfat: 15 gfiber: 1.4 gprotein: 8.5 gsaturatedFat: 6 gservingSize: -sodium: 322.4 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Cherry Tomato and Corn Salad
Directions
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Preheat grill for medium-high heat and lightly oil the grate.
Place corn on the grill, cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks, cut kernels off the cob.
Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl, mix gently to blend.