Grilling corn with rosemary creates the amazing flavor for this summer salad. —Meri Raffetto
ears of corn
red onion, chopped fine
assorted cherry tomatoes, halved
white wine vinegar
In This Recipe
Preheat grill to medium-high heat
Place one corn on the cobb onto a piece of aluminum foil, add 2 sprigs of fresh rosemary on either side and roll tightly to cover corn. Repeat with the remainder of the corn.
Grill corn in the foil on medium-high heat, turning frequently to cook evenly until cooked to desired texture, around 15-20 minutes. Remove foil packets from the grill. Remove corn from the foil and allow to cool to room temperature.
Slice the corn off the cobb with a sharp knife into a medium sized bowl. Add the onions, avocadoes and tomatoes.
In a small bowl, whisk together the remaining ingredients. Pour over corn mixture and mix until all ingredients are well blended. Serve!