Grilled Summer Corn Salad
Adapted from Barefoot Contessa's Fresh Corn Salad, this is the perfect side dish for any cookout, burger night, or Mexican themed night. Fresh, sweet, and delicious!
Ingredients
- 5 ears of corn, grilled
- 3 tbsp apple cider vinegar
- 4 tbsp olive oil
- 2 tbsp butter
- 1/2 cup fresh basil, cut into strips
- 7-8 slices pickled jalapeños, chopped (optional)
- 1/4 cup Cotija cheese
Instructions
- Melt 2 tbsp of butter and mix with one tbsp of olive oil. Brush the ears of corn with the butter/olive oil mixture. Season with salt and pepper.
- Place the corn on a hot grill and grill until lightly charred.
- In a deep bowl, stand the corn up on one end and cut the kernels off the cob using a sharp knife. They will fall into the bowl as you are cutting.
- Add the apple cider vinegar and 3 tbsp of olive oil to the corn. Julienne the basil and add it to the bowl as well. Chop the jalapeños (if using) and add them. Stir ingredients together.
- Top with Cotija cheese. Taste and add any salt and pepper needed.
