Brush corn with oil. Grill corn, covered, over medium heat for 10-
12 minutes or until lightly browned and tender, turning
occasionally. Cool slightly.
Cut corn from corn cobs; transfer to a small bowl. Stir in salt,
pepper and pepper flakes. In a 2-qt. glass bowl, layer a third each
of the following- corn, tomatoes, onion and basil. Repeat layers
twice. Pour dressing over top; refrigerate at least 1 hour before
serving.
Originally Submitted
7/10/2014
0 Out of 5 from
0 reviews
You can add this Layered Grilled Corn Salad recipe to your own private DesktopCookbook.