Seasons Salads

Grilled Corn Salad

Grilled Corn Salad
Servers 4


6 ears of corn, silks removed and shucked
2 tablespoons SEASONS Manzanilla Extra Virgin Olive Oil or Family Reserve EVOO
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
1 pint cherry tomatoes, quartered
¼ cup finely chopped flat leaf parsley leaves
1/3 cup julienned fresh basil leaves
4 tablespoons Seasons A-Premium White Balsamic Vinegar (Oregano can also be used)
4 tablespoons SEASONS Basil Infused Extra Virgin Olive Oil
Freshly ground black pepper (to taste)
SEASONS Garlic Fused Salt (to taste)

Preheat grill to medium heat. Rub corn with 2 tablespoons of extra virgin olive oil and season with Kosher salt and pepper. Grill corn for 7 minutes or until ears are lightly browned on all sides. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the onion, cherry tomatoes, parsley and basil. Whisk together the vinegar and oil in a small bowl and season with SEASONS Garlic Fused salt and pepper. Pour the mixture over the salad and stir well.Let sit at room temperature at least 30 minutes before serving. This salad can be made 1 day in advance and stored, covered in the refrigerator. Serve cold or at room temperature.

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