Grilled Corn and Tomato Salad

Printer-friendly versionPrinter-friendly version
4 ears of fresh corn silks removed,
husks on and soaked in cold water for 30 minutes
¼ cup lime juice
1 tablespoon Dijon mustard
1 clove garlic minced
3 tablespoons olive oil
Salt and black pepper to taste
1 pint cherry tomatoes halved
¾ cup fresh goat cheese crumbled
¼ red onion finely chopped
¼ cup fresh basil chopped

  • Heat grill to high. Grill corn until charred on all sides, turning every few minutes until tender. This will take about 12 to 15 minutes. Allow to cool and remove husks from the corn.
  • Use a sharp knife to cut the kernels from the cob. Cut them into a large bowl.
  • Combine the lime juice, mustard and garlic in a small bowl. Slowly whisk in the oil and season with the salt and pepper.
  • Add the dressing and remaining ingredients to the corn and toss well.
Meal Type: