Corn And Tomato Salad With Basil Vinaigrette
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
40
Sweetness
39
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Dijon Mustard2 tbsps
White Wine Vinegar1 tsp
Salt1 tsp
Pepper2 tbsps
Canola Oil1360 g
Cherry Tomatoes (quartered)Directions:
1
To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped
2
With the machine running, add the oils in a stream
3
Preheat the grill (or grill pan)
4
Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side
5
Remove corn from grill and cool
6
Cut kernels from the cobs and mix with enough vinaigrette to cover generously
7
Stir in tomatoes
8
Season to taste with salt and pepper and serve
9
; To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped
10
With the machine running, add the oils in a stream
11
Preheat the grill (or grill pan)
12
Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side
13
Remove corn from grill and cool
14
Cut kernels from the cobs and mix with enough vinaigrette to cover generously
15
Stir in tomatoes
16
Season to taste with salt and pepper and serve