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Grant's Corn Salad
fro the kitchen of Grant Wasden
5 ears of fresh corn-on-the-cob, husked and cleaned
1 1⁄2 cups cherry tomatoes quartered
1⁄2 cup diced green onions
1⁄4 cup julienned fresh basil
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1⁄2 teaspoon kosher salt
1⁄2 teaspoon fresh ground pepper
Spray the corn with Pam, or lightly coat with melted butter. Place
on a medium heat grill, turning the ears until browned on all sides
and slightly softened - 5 to 10 minutes. Cut the kernels off the cob
and place in a medium-sized bowl.
Whisk the apple cider vinegar, olive oil, salt, and pepper in a measur-
ing cup or small bowl to thoroughly blend the ingredients. Toss the corn
with the cherry tomatoes, green onions, and the blended apple cider
Season to taste. Keep in the refrigerator until ready to serve.
Add the fresh basil just before serving.