Grilled Corn Salad
  • 5 ears of corn, grilled
  • 1 pint cherry tomatoes, halved
  • 2 green onions, chopped
  • 3 tablespoons fresh basil, chopped
  • ⅓ cup Red Wine Vinaigrette
  • Salt and fresh ground pepper, to taste
  1. Once the corn is cool, cut it off the cob and put into a serving bowl.
  2. Toss with remaining ingredients and serve room temperature.
Recipe by Faithful Provisions at