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Author Notes: Grilling corn with rosemary creates the amazing flavor for this summer salad. —Meri Raffetto
- 4 ears of corn
- 8 sprigs fresh Rosemary
- 1/3 cup red onion, chopped fine
- 2 cups assorted cherry tomatoes, halved
- 2 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- 1/2 teaspoon salt
- 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!