SAN DIEGO (CBS 8) - This bright refreshing summer salad is delicious paired with grilled skirt steak and alternatively, fish and even chicken. Try adding cubes of fresh avocado when serving this with chicken or shrimp. Enjoy!
Three large ears white corn, cleaned
1 pint grape or cherry tomatoes
1/2 of medium sweet red onion medium diced
1/2 cup fresh basil leaves coarse chopped*
1/4 -cup coarse chopped flat leaf parsley
2 tbsp extra virgin olive oil
One 1 to 2 tbsp limejuice
1/2 tsp each Kosher salt fresh ground pepper
1 tsp cumin
1/2 tsp smokey paprika
Pre heat oven to 375 degrees.
Clean corn and cook on grill for 15 to 20 minutes, turning corn every few minutes or so to ensure even cooking on all sides. While corn is cooking, dice half of a medium sized red onion into uniform medium-diced pieces.
Once corn is done, remove from grill and let cool slightly before cutting kernels from the cob. On a parchment-lined baking sheet spread tomatoes in an even layer, place in preheated oven and roast just until the tomatoes start to blister (this should only take a few minutes). Remove and let cool.
In a large bowl, combine the grilled corn kernels, tomatoes, diced red onion, coarse chopped basil and flat leaf parsley and set aside. In a small mixing bowl place olive oil, lime juice, salt, pepper cumin and paprika, stir with a whisk to combine taste and adjust seasoning if desired. Pour over corn mixture and gently toss. Can be served warm or cold.
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