Layered Grilled Corn Salad

Name: Layered Grilled Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 10 medium ears sweet corn, husks removed; 1/4 cup olive oil; 1 teaspoon salt; 3/4 teaspoon coarsely ground pepper; 3/4 teaspoon crushed red pepper flakes; 2 large tomatoes, finely chopped; 1 medium red onion, thinly sliced; 12 fresh basil leaves, thinly sliced; 1 cup zesty Italian salad dressing

TOTAL TIME: Prep: 25 min. + chilling YIELD: 10 servings.

This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina

Ingredients

10 medium ears sweet corn, husks removed
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
3/4 teaspoon crushed red pepper flakes
2 large tomatoes, finely chopped
1 medium red onion, thinly sliced
12 fresh basil leaves, thinly sliced
1 cup zesty Italian salad dressing

Directions

1. Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
2. Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-qt. glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour.

Nutrition Facts

3/4 cup: 224 calories, 15g fat (2g saturated fat), 0 cholesterol, 656mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 3g protein.

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