Corn and Vidalia Onion Salad

By Joelene

Ingredients

• 4 ears fresh corn, shucked
• Cooking spray, for coating the grill
• 1 large Vidalia onion, cut into 1/2-inch slices
• 1 1/4 cups finely chopped fresh cilantro
• 1 1/4 cups chopped seeded yellow tomato
• 3 tablespoons rice vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes

Preparation

Step 1

Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler.
Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups).
Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side.
Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve.