Nothing says summer like salad or fresh corn, so why not put the two together with this fresh summer corn salad! Try using local ingredients such as corn from Cranston Farms, and tomatoes from one of the Market’s vendors.
Prep Time: 25 minutes – Serves: 4
|4||ears of corn|
|2 tbsp||unsalted butter|
|3||scallions, thinly sliced|
|1/2 pint||cherry tomatoes, halved|
|1/4 cup||ricotta or feta cheese, cubed|
|2 tbsp||extra virgin olive oil|
|1/4 tsp||ground pepper|
|1/4 cup||fresh basil leaves|
- Preheat grill to a medium-high temperature. Butter each ear of corn then wrap individually in aluminum foil. When grill reaches the desired heat add corn and grill for 5 minutes a side, for a total of 15 minutes. Once completed set the corn aside and allow 10 minutes for cooling.
- Once corn has cooled slice off kernels and place in a large bowl. Add scallions, tomatoes, cheese, and oil. Toss and combine. Add salt and pepper to taste
- Add freshly torn basil into the bowl, toss once, then serve either warm or at room temperature.