Easy
20 MIN
This quick corn salad is alawys a crowd pleaser at summer barbeques. Fresh, colorful and full of vegetables makes this side dish a perfect addition to any event.
Ingredients
SERVINGS: 6
- 6 ears of corn, with husks
- 1 red bell pepper, diced
- ⅓ cup finely chopped purple onion
- 6 grape or cherry tomatoes, halved
- Several sprigs of fresh Italian parsley, finely chopped
- ¼ cup olive oil
- 1–2 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
1. Remove the husks from the corn.
2. Place corn on hot grill, turning every 2 minutes until kernels are browned and have some char—about 10 minutes total.
3. Remove corn from heat and let cool. Using a sharp knife, shave the kernels as close to the cob as possible. Place corn into a medium-sized serving bowl.
4. Add the diced pepper, purple onion, tomato and fresh parsley. Toss with the olive oil and vinegar. Salt and pepper to taste.
