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Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing Recipe

Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing Recipe

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Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing

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Ingredients:

Serving

8 large ears corn
kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes , quartered lengthwise
4 to 5 large thai basil leaves, roughly chopped
kosher salt and freshly cracked black pepper
1/2 cup chopped thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tbsp honey
2 tsp freshly grated ginger
1 tsp lime zest
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/4 cup canola oil

Directions:

Preheat a grill to medium-high heat.
Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	382.25 Kcal (1600 kJ)
Calories from fat	145.31 Kcal
		% Daily Value*
Total Fat	16.15g	25%
Cholesterol	32.65mg	11%
Sodium	297.56mg	12%
Potassium	686.95mg	15%
Total Carbs	54.35g	18%
Sugars	18.22g	73%
Dietary Fiber	6.2g	25%
Protein	11.04g	22%
Vitamin C	26.8mg	45%
Iron	1.9mg	11%
Calcium	14.5mg	1%

Amount Per 100 g
Calories	95.56 Kcal (400 kJ)
Calories from fat	36.33 Kcal
		% Daily Value*
Total Fat	4.04g	25%
Cholesterol	8.16mg	11%
Sodium	74.39mg	12%
Potassium	171.73mg	15%
Total Carbs	13.59g	18%
Sugars	4.55g	73%
Dietary Fiber	1.55g	25%
Protein	2.76g	22%
Vitamin C	6.7mg	45%
Iron	0.5mg	11%
Calcium	3.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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