Grilled Corn and Tomato Salad
Grilled corn and tomato salad shine at the end of summer with a bounty right from the garden. There is also a microwave option in the recipe.
Servings: 4
Ingredients
- 4 ears of corn
- 4 to matoes fresh, ripe
- 1 avocado
- 1 tablespoon freshly chopped basil
- 4-6 sprigs of fresh thyme
- salt and pepper to season
- 1 tablespoon olive oil
- juice from 1/2 lime
Instructions
- There are two ways to make the corn. You can grill, or you can microwave (instructions below).
- Remove the hairs from the corn, keeping the corn in the husk.
- Grill for ten minutes at medium high.
- Cut the tomatoes into a large dice.
- Toss corn and tomatoes with olive oil.
- Season with salt and pepper.
- Cut avocado into small dice. Arrange on top. Squeeze lime on avocado.
- Salt avocado.
- Garnish with basil and lime.
- Toss again, right before serving.
Microwave Corn on the Cob
- Do not shuck. Wrap entire corn on the cob. Wrap in wet paper towel and microwave for three minutes.
- once.
Notes
Make sure to look at the options in the post. You can play around and add new ingredients such as bacon or peaches.
Nutrition
Carbohydrates: 40g | Fat: 11g