Barbecued Corn and Tomato Salad


2 Tbsp lemon juice/rice wine vinegar
1/2 tsp sugar
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp extra-virgin olive oil
7 to 8 ears of corn, barbecued/grilled in the husk, kernels removed (approx. 5 cups of kernels)
1 10-ounce container cherry or grape tomatoes, halved
1/2 cup red onion, small dice
1/4 cup fresh basil, thinly sliced


Combine lemon juice (or vinegar), sugar, salt, and pepper in a large glass bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve at room temperature.

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This Week's Cravings: BBQ/Grilling
Everyday Sisters' Sharing Sundays: Yellow
Delicious Dishes: Fall Favourites
Food on Friday: BBQ 

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