This is another one of those recipes you’ll want to bookmark for summertime, with all the amazing flavors that remind you of the season. Cooking the corn on the grill gives a sweetness to the dish, but prepared frozen corn works if you can’t wait until summertime to make this tasty side.
This zippy corn relish is great served on tofu, a bed of spinach, or pile it on grilled salmon. But it's great on its own too.
- 4 corn cobs, grilled
- ½ cup basil, chopped
- ⅔ cup grape tomatoes, halved
-2 tablespoons balsamic vinegar - 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- Remove grilled corn from cob by slicing along the cob. Place removed kernels in a medium mixing bowl.
- Add basil and tomatoes to corn, and stir.
- In a small bowl, mix together balsamic vinegar, olive oil, salt, and pepper. Drizzle over corn mixture and stir to coat evenly.
Now craving for shredded corn and butter because of this. :(
Thanks for the recipe..will try this out.
Did you cook corn before grilling?
Nope!
Ok, that's interesting, will try not to cook it next time.
Looks delicious 🤤
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Looks goods but I am afraid it wouldn't make my belly full for a longer time. Guessing I just love meat too much:)
Thank you for sharing the recipe, even if you can't eat any of the above.