Summer Salad

Name: Summer Salad
Ingredients: 3 ears Corn; 1/2 teaspoons Salt; 1/8 teaspoons Black Pepper; 3 whole Cucumbers, Quartered Lengthwise Then Sliced Into 1/2-inch Chunks; 3 cups Cherry Tomatoes; 1 cup Fresh Basil, Chopped; 1/4 cups Lemon Juice; 2 Tablespoons Red Wine Vinegar; 1 Tablespoon Extra Virgin Olive Oil; Nonstick Cooking Spray

10 ingredients

7 steps

Ingredients

3 ears Corn
1/2 teaspoons Salt
1/8 teaspoons Black Pepper
3 whole Cucumbers, Quartered Lengthwise Then Sliced Into 1/2-inch Chunks
3 cups Cherry Tomatoes
1 cup Fresh Basil, Chopped
1/4 cups Lemon Juice
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
Nonstick Cooking Spray

Directions

1

Preheat the grill to 400 F.
2

Pull husks and silks off corn cobs and discard. Lightly spray cobs with non-stick cooking spray (this will keep them from sticking to the grill rack).
3

In a small bowl, combine the salt and pepper. Add a pinch or two of the mixture to each corn cob. A little goes a long way so don't overdo it!
4

Place corn on the grill and cook until kernels are softened and more yellow in color, about 15-20 minutes. Occasionally rotate corn to get the grill marks on each side. Remove corn from grill and allow it to cool to room temperature.
5

Cut kernels off the cob using a serrated knife, discarding the cob.
6

In a medium bowl, add corn kernels, cucumber, tomatoes and basil. Set aside.
7

In a small bowl, whisk together lemon juice, red wine vinegar and extra virgin olive oil. Drizzle over corn mixture. Gently mix. Place in the refrigerator for 30 minutes. Serve cold.