Alison Lewis

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Grilled Corn Salad

July 31, 2014

summer corn salad

I love summertime salads, and I am so fortunate that my kids do too. I bought some fabulous fresh summer corn at the Farmer’s market last week and decided to make a Grilled Corn Salad.  The corn was so sweet and amazing that when I tossed it with tomatoes, onion and basil it did not even need any specific dressing, lime juice or even salt and pepper. I served it over arugula with a slight drizzle of sherry vinegar and olive oil and it was divine! Don’t forget that corn is so healthy! I often have people asking me isn’t corn fattening and filled with sugar? Actually, one ear of corn has about the same number of calories as an apple and less than one-fourth the sugar. Corn also not only provides the necessary calories for healthy, daily metabolism, but is also a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a significant role in the prevention of digestive ailments like constipation and hemorrhoids as well as colorectal cancer. The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease. Enjoy this month, Labor Day weekend, or for any summertime dinner while corn is in its peak season.

Grilled Corn Salad

Prep: 15 minutes
Cook: 10 minutes
Yield: 4 servings
Ingredients
3 ears fresh corn
2 ripe tomatoes, seeded and diced
1/2 cup chopped fresh basil
1/4 cup chopped purple onion
4 cups arugula leaves
1 Sherry Vinegar and extra virgin olive oil
Preparation
1. Preheat grill to medium high heat. Brush corn with melted butter and wrap corn individually in aluminum foil. Grill 10 minutes, turning occasionally. Let cool before cutting the corn kernels off the cobs. Set aside.

2. In a medium bowl, combine corn, tomatoes, basil, red onion, and pepper to taste. Serve over arugula leaves and drizzle with sherry vinegar and extra virgin olive oil before serving.



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