Roasted Fresh Corn and Tomato Salad

1. 1

   Remove husks and silks from corn.

2. 2

   Brush corn with 2 tablespoons olive oil.

3. 3

   For a charcoal grill, place corn on the grill rack directly over medium-hot coals.

4. 4

   Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.

5. 5

   (For a gas grill, preheat grill.

6. 6

   Reduce heat to medium-high.

7. 7

   Place corn on grill rack over heat.

8. 8

   Cover and grill as above.)

9. 9

   When cool enough to handle, cut kernels off the cobs.

10. 10

    In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.

11. 11

    Serve at room temperature, or cover and chill for up to 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.