Side Recipes

Grilled Corn and Tomato Salad

INGREDIENTS (salad):

6 ears yellow corn, husked and silks removed
2 tbsp olive oil
1 tsp garlic salt
1 tsp black pepper
1½ c. cherry tomatoes cut in half
1 medium red bell pepper, chopped
5 scallions, finely chopped
1 bag of spinach

INGREDIENTS: (dressing)

Juice of 1 lemon
¼ c. balsamic vinegar
1 tbsp honey
1 tbsp Dijon mustard
3 tbsp. olive oil

DIRECTIONS:

1. Preheat grill to medium-high heat.
2. Rub corn with olive oil and evenly season with garlic salt and black pepper.
3. Grill corn for about 10 minutes, rotating every 3 minutes, or until most of kernels are lightly browned.
4. Remove and allow to cool.
5. Combine tomatoes red pepper, scallions and spinach in a large bowl and set aside.
6. For dressing, mix lemon juice, vinegar, honey and mustard in a small bowl. Whisk in olive oil.
7. Cut kernels from grilled corn and combine with other ingredients in large bowl.
8. Toss dressing with the salad and serve.

Serves 4-6