Description
Summer corn salad is loaded to the brim with grilled corn, sweet cherry tomatoes, ricotta salata cheese, and fresh basil for that signature summer taste.
Ingredients
- 4 ears of corn
- 2 tablespoons unsalted butter
- 3 scallions, thinly sliced
- 1/2 pint of cherry or grape tomatoes, halved
- 1/4 cup of ricotta salata cheese, cubed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat a grill over medium-high heat. Place each ear of corn on a large piece of aluminum foil. Put 1/2 tablespoon of butter on top of each, then roll and seal in the foil.
- When grill is hot, add wrapped ears of corn and grill about 5 minutes per side, for a total of 15 minutes. Set aside and cool for 10 minutes.
- When corn is cool enough to touch, slice kernels off and place in a large bowl. Add scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper, taste, then adjust seasoning as needed.
- Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or at room temperature.
Notes
How to cut corn off the cob: Lay the corn on the cob down and use a sharp knife to slice off a strip of kernels lengthwise. Repeat on all sides.
Make ahead instructions: If you need meals on the go, divide the salad into smaller portions in meal prep containers that you can easily take with you. Otherwise, store it in a large container.
How to store: Store this corn salad in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American