Grilled Corn and Tomato Salad
Grilled corn and tomato salad is my summer go-to side! It can be made in advance so less time preparing and more facetime with your guests! It's delicious on its own, but also adds a punch of flavour to your tacos, nachos or over fish!
Ingredients
- ¼ cup melted butter
- ½ cup extra-virgin olive oil
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 8 ears of corn husks and silks removed
- 3 cups cherry tomatoes stemmed and halved
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- ¼ pound feta cheese diced
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
Instructions
- In a bowl, whisk together the butter, olive oil, lime juice, chili powder, salt, and pepper.
- Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
- When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels.
- Add the tomatoes, onion, cilantro, feta, olive oil and white balsamic vinegar, toss to coat evenly.
Tried this recipe?Let us know how it was!