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Blue Ribbon BBQ
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Grilled
Corn Cobb Salad
Ingredients
6 ears of fresh corn
1 cup cherry tomatoes
1 large Bermuda onion, diced
2 bunches arugula, torn into bite-sized pieces
2 tablespoons fresh basil
2 tablespoons fresh oregano
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
Fresh basil sprigs for garnish
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Preparation
Gently pull back the husks from each ear of corn, keeping
the husks attached at the base. Remove the silk and pull the husk back over the corn. Use
a strip of the husk to tie the ends closed. Soak the corn in cold water for about 20 minutes. Prepare
a charcoal fire or heat up a gas grill. Lightly oil the grate.
Remove the corn from the water and grill for about 10-15
minutes. Set aside until cool enough to handle. Cut the corn kernels off the cob.
In a large bowl combine the corn, tomatoes, onion, basil,
arugula and oregano. In a small bowl whisk together the olive oil and vinegar. Toss gently with corn mixture and season with salt and pepper.
Transfer to a serving platter and garnish with fresh basil
sprigs.
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