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| Cherry Tomato and Corn Salad |
"Sweet tomatoes, smoky Gouda, and crisp corn come together for an excellent bite that's bursting with flavor. I threw this together for a picnic with things I had on hand. Serve right away or refrigerate to let the flavors blend. Enjoy!"
Ingredients :
- 1 ear corn on the cob, unhusked, or to taste
- 1 pint cherry tomatoes, halved
- 4 ounces smoked Gouda cheese, cut into 1/2-inch cubes
- 2 tablespoons olive oil, or to taste
- 8 fresh basil leaves, cut into strips, or to taste
- sea salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 40M |
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- Preheat grill for medium-high heat and lightly oil the grate.
- Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob.
- Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.
Notes :
- I used cherry tomatoes and basil straight from our garden. The night before, we had grilled corn on the cob and I used the leftovers for this recipe.
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