Roasted corn salad

8 Servings

Ingredients

Quantity Ingredient
4 Ears corn
4 Tomatoes, seeded and diced
1 bunch Green onions, thinly sliced
¾ cup Feta cheese, crumbled
2 Sprigs fresh thyme
2 teaspoons S, fresh tarragon chopped
Fresh ground black pepper, to taste
1½ tablespoon Ons, balsamic vinegar
2½ tablespoon Ons, extra virgin olive oil

Directions

Peel back husks on corn ears and remove silk. Pull husks back and soak corn in cold water for 30 minutes. Grill (preferably covered) on hot grill with hickory chips. Cook 10 minutes, turning corn after 5 minutes. Remove corn from grill, pull off husks and cut kernels from cob. Place kernels on large serving platter. Add tomatoes, green onions and cheese and toss thoroughly.

Remove thyme leaves from sprig and sprinkle thyme and tarragon over salad.

Sprinkle with black pepper to taste. Mix balsamic vinegar and olive oil and drizzle over salad. =AD=AD=AD=AD=AD Nutr. Links: 0 1514 0 0 0 0 0 0 0 Per serving: 117 Calories; 7g Fat (51% calories from fat); 4g Protein; 12g Carbohydrate; 9mg Cholesterol; 133mg Sodium Recipe by: Plain Dealer/July 24, 1996 Posted to FOODWINE Digest 02 Jul 97 by "McNamara, Kelly" <kmcnamara@...> on Jul 2, 1997

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