Charred Corn Salad with Basil Vinaigrette
A zesty, herbal basil vinaigrette is tossed into a mixture of sweet grilled corn, juicy tomatoes, creamy avocados and salty feta cheese. This side dish is truly summertime in a bowl!
The second sweet summer corn and local tomatoes are ripe, they’re on my plate weekly. And this Charred Corn Salad with Basil Vinaigrette is simply unmatched when it comes to eating deliciously fresh, seasonal food.Â
The basil vinaigrette comes together in a flash by blending basil, garlic, onion, and red wine vinegar. Slowly stream in olive oil while blending until combined, and you have a lovely and bright vinaigrette that just may become your go-to dressing throughout the season.Â
After grilling and slicing your corn off of the cob, simply toss the kernels with the rest of the chopped veggies and herbs and toss with feta and the vinaigrette. You’re going to want extra spoonfuls of this one!
Recipe
Prep time: 30 minutes
Cook time: 15 minutes
Serves 8
Ingredients
Basil Vinaigrette
¼ yellow onion, roughly chopped
2 cups tightly packed basil leaves
2 cloves garlic
1 teaspoon kosher saltÂ
2 tablespoons red wine vinegar
½ cup EVOO
Corn Salad
8 large ears of corn, shucked and silk removed
½ cup diced red onion
1½ cups quartered cherry/grape tomatoes
¼ cup roughly chopped parsley
¼ cup roughly chopped basil leaves
½ cup crumbled feta cheese
2 avocados, pitted, skins removed, and cubed
Instructions
Add the ¼ yellow onion, 2 cups basil, 2 cloves garlic, 1 teaspoon kosher salt, and 2 tablespoons red wine vinegar to a food processor and pulse until broken down then scrape down the sides.Â
With the mixer running, drizzle in the ½ cup EVOO until combined. Taste for seasoning, adding more salt, if needed. Set aside.
Grill the 8 ears of corn over high heat until charred. Cool, then cut the kernels off of the cob and add to a bowl. Add the ½ cup diced red onion, 1 ½ cups quartered cherry tomatoes, ¼ cup chopped parsley, and ¼ cup chopped basil leaves.Â
Drizzle over ⅔ of the dressing, then gently toss the salad to combine the ingredients. Taste a spoonful, adding more vinaigrette, if needed. Add in the ½ cup crumbled feta cheese, and 2 diced avocados and gently toss to combine, then serve.
