Roasted Fresh Corn and Tomato Salad
Very light and healthy vegetable salads. 15
or grape tomatoes, halved
Remove husks and silks from corn.
Brush corn with 2 tablespoons olive oil.
For a charcoal grill, place corn on the grill rack directly over medium-hot coals.
Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.
(For a gas grill, preheat grill.
Reduce heat to medium-high.
Place corn on grill rack over heat.
Cover and grill as above.)
When cool enough to handle, cut kernels off the cobs.
In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.
Serve at room temperature, or cover and chill for up to 24 hours before serving.