Grilled Corn Salad Gluten Free

6 ears fresh corn, husked
2 Tbsp corn oil
1 tsp red bell pepper, diced
2/3 cup red onion, diced
1/4 cup Aunt Angie's Italian Red Wine Vinegar
1 Tbsp fresh thyme leaves, minced or 1 tsp dried
2 tsp fresh chives, minced
2 tsp shallots or white or green onions, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup Vera Jane's Extra-Virgin Olive Oil

Prepare a hot fire. Cook corn in a large pot of boiling salted water until just barely tender, about 3 minutes. Drain and rub corn with corn oil. Place corn on grill set 4 to 6 inches from coals. Grill turning, until lightly browned all over, about 5 to 10 minutes.

Cut kernels off cob and place corn in a medium bowl. Add bell pepper and red onion and toss to mix. In a small bowl, mix together vinegar, thyme, chives, shallots, sugar, salt, and pepper. Graudally whisk in olive oil. Pour dressing over grilled corn salad and toss.

Makes 6 servings
Prep Time: 30 Minutes
Cook Time: 8 to 13 Minutes

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