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Grilled Corn, Tomato And Red Onion Salad

A cornucopia of vibrant summer flavors, this grilled corn salad from Bishop's "Vegetables Every Day" is a must at any outdoor summer fete.

4 medium ears corn, husks and silks removed
2 medium ripe tomatoes, cored and chopped
1/2 small red onion, minced, about
1/4 cup 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
8 large fresh basil leaves, cut into strips
Salt
Freshly ground black pepper

Light the grill. Grill the corn over a medium fire, turning several times, until the kernels are tender and highly charred, about 10 minutes. Remove the corn from the grill. When the corn is cool enough to handle, cut the ears in half with a chef's knife, stand each piece on its cut end, and slice downward several times to remove all the kernels. Place the corn in a large serving bowl; discard the cobs.

Add the tomatoes and onion to the bowl with the corn and toss gently. Drizzle the oil and vinegar over the vegetables. Add the basil, and salt and pepper to taste. Toss gently and serve. (This salad can be set aside at room temperature for up to 1 hour.) Makes 4 servings as a side dish.

Thursday, August 09, 2001

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