Grilled Corn And Tomato Salad
- 4 ears corn shucked
- 2 garlic cloves
- 1 teaspoon salt
- 1/8 cup balsamic vinegar
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- 2 pounds heirloom tomatoes quartered, seeded
Heat a grill.
Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil.
Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.
This recipe yields 4 to 6 servings.