Grilled Corn Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Grilled Corn Salad



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    NBC Connecticut
    Grilled corn salad


    • 6 ear of corn, shucked and grilled on high until brown and nicely charred
    • ¼ cup red onion, diced small
    • 2 cloves garlic, minced
    • 2 fresh tomatoes. Remove the core and chop into ½-inch cubes
    • ¼ cup thinly sliced basil
    • ½ cup chopped kalamata olives
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons extra virgin olive oil
    • 1/8 teaspoon black pepper
    • Salt to taste


    • Cut the kernel off the cob and place in a large mixing bowl.
    • Add the diced onion, minced garlic, chopped tomato, sliced basil and chopped kalamata olives.
    • Mix in the balsamic vinegar, olive oil, and black pepper. Taste and adjust with salt if necessary
    • Serve with grilled shrimp, chicken, or fish.
    • Make about 1 quart.