Fresh Grilled Corn Salad

Brush the corn, red bell peppers, and onion wedges lightly with olive oil and season them with salt and pepper. Thread the onion wedges onto bamboo skewers to prevent them from falling through the grill grates.

Ingredients

1 piece of Onion

4 pieces of Corn

2 pieces of Red Bell Pepper

30 mL of Olive Oil

5 mL of Salt And Pepper

Equipment

Tongs

Colander

Grill

Place the corn, red bell peppers, and onion skewers on the grill. Cook, turning occasionally, until the vegetables are tender and show a light char on all sides, approximately 8 to 10 minutes.

Ingredients

1 piece of Onion

15 mL of Corn

2½ mL of Red Bell Pepper

2½ mL of Salt And Pepper

Equipment

Grill

Tongs

Remove the vegetables from the grill and let them stand until the corn is cool enough to handle. Once cooled, cut the corn kernels from the cobs, dice the bell peppers, and remove the onions from the skewers, chopping them into bite-sized pieces.

Ingredients

1 piece of Onion

1 piece of Green Onions

15 mL of Corn

2½ mL of Red Bell Pepper

2½ mL of Salt And Pepper

Equipment

Chefs Knife

Cutting Board

Grill

In a medium mixing bowl, combine the grilled corn, diced tomatoes, bell peppers, and onions. Stir in the fresh basil, white vinegar, and a drizzle of olive oil. Season with additional salt and pepper to taste and serve immediately.

Ingredients

2 pieces of Onion

120 mL of Green Onions

4 pieces of Corn

2 pieces of Red Bell Pepper

15 mL of Olive Oil

2½ mL of Salt And Pepper

2 pieces of Tomato

60 mL of Basil

15 mL of White Vinegar

Equipment

Bowl

Wooden Spoon