Grilled Corn Salad - MadGreens.com

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With Olathe Sweet Corn beginning to make its debut in the

grocery stores we thought we would share a delicious recipe

featuring one of people’s favorite forms of summer produce

- CORN! This new twist to the all time favorite barbeque side

is perfect for the summer. Luckily being from Colorado we

all get to experience the best kind of corn straight from our

local farmers. If this doesn’t seem like enough corn be sure

to check out the Olathe Sweet Corn Festival coming up on

August 3rd.

Click here for festival information

Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes

Yields 4-6 servings

INGREDIENTS:

• 5 ears corn, shucked and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• 1/2 cup fresh basil leaves, chiffonade
• 1/4 cup diced red onion
• Kosher salt and freshly ground black pepper, to taste

For the vinaigrette:

• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside.

In a large bowl of water, soak corn for 30 minutes; drain well.

Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.

In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.

Serve immediately.

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