Grilled Corn and Tomato Salad with Spiced Vinaigrette
Fresh corn is best between the months of July and September. This summer, try it grilled and mixed in with cherry tomatoes, lots of lime and fresh spices. It's a simple way to enliven your holiday picnics and barbecues and is especially delicious on a hot, humid day.
Adapted from Williams Sonoma
| Yield: 8 servings | Time: 35 minutes |
Ingredients
3 limes, juiced
2 teaspoons ground cumin
1 teaspoon mild chili powder
¾ cup olive oil
Salt
Pepper
6 ears of corn, husks and silks removed
3 cups cherry tomatoes, halves
½ cup diced red onion
½ cup fresh cilantro
Preparation
In a large bowl whisk together the lime juice, ground cumin and chili powder. Pour in the olive oil in a slow, steady stream whisking to make a vinaigrette. Season with salt and pepper.
Prepare a medium hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning until lightly charred.
On a cutting board, cut down along the cob to strip off the kernels. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro and vinaigrette. Toss to coat, and serve immediately.
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