Grilled Corn Salad

 

I have found my new summer salad!  If you're tired of the run of the mill potato or pasta salads like I am, give this one a try at your next BBQ or picnic.  The combination of grilled corn, cherry tomatoes, basil, and feta cheese gives such a fresh taste to a BBQ meal.

You can certainly use canned or frozen whole kernel corn for this recipe, but if you have access to a grill, take a few minutes and let it char some.  It adds an enormous depth of flavor as the professional TV chefs say.

6 ears corn, shucked and silked

olive oil

2 cup seeded cherry tomatoes (cut into quarters)

1/4 cup diced red onion

1/4 cup diced green bell pepper

1 t. minced garlic

2 T. fresh chiffonade cut basil (cut into thin ribbons)

1 T. white wine vinegar

2 T. light olive oil

salt and pepper to taste

1/2 cup crumbled feta cheese

1/8 t. dried red pepper flakes optional

Preheat grill to medium.  Brush ears of corn with olive oil and place on grill grates.  Grill 15-18 minutes, turning frequently, until corn begins to char.  

Remove from grill and let cool completely.  When corn has cooled, using a sharp knife cut kernels from the cob and place in a medium mixing bowl.

Add next five ingredients to corn and stir to combine.  In a small bowl, add vinegar and whisk in the olive oil.  Add salt and pepper to taste.  Add into the corn and stir to combine.

Gently fold in the feta cheese and the red pepper flakes if using.  Refrigerate until ready to serve.