Summer Corn And Tomato Salad

1. 1

   Prepare a charcoal grill to high heat. Prepare a large pot of heavily salted boiling water.

2. 2

   Cut all of the ears of corn in half, this will make it easier to remove the kernels.

3. 3

   Blanch the corn until bright yellow, remove from the pot and let air dry for a few minutes.

4. 4

   Place all the corn on the grill and begin to burn each side a little bit. You want a good mix of burned and not burned kernels.

5. 5

   Dice up the tomatoes, add them to a large bowl.

6. 6

   Remove corn from the grill and cut all the kernels off.

7. 7

   Add the corn to the bowl along with salt, pepper, and about a tablespoon of paprika. Add olive oil, mix until lightly coated.

8. 8

   Adjust seasoning, serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.