Author Notes
Grilling corn with rosemary creates the amazing flavor for this summer salad. —Meri Raffetto
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Ingredients
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4
ears of corn
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8 sprigs
fresh Rosemary
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1/3 cup
red onion, chopped fine
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2 cups
assorted cherry tomatoes, halved
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2
avocado, diced
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2 tablespoons
olive oil
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1 tablespoon
white wine vinegar
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1
lemon, juiced
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1/2 teaspoon
salt
Directions
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Preheat grill to medium-high heat
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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.
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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.
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Slice the corn off the cobb with a sharp knife into a medium sized bowl. Add the onions, avocadoes and tomatoes.
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In a small bowl, whisk together the remaining ingredients. Pour over corn mixture and mix until all ingredients are well blended. Serve!
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