Grilled Corn And Tomato Salad

By á-174942

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.