Cherry Tomato and Corn Salad
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Ingredients40 m servings 196 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- 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.
Per Serving: 196 calories; 15 g fat; 8.4 g carbohydrates; 8.5 g protein; 32 mg cholesterol; 322 mg sodium. Full nutrition