KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Grilled Corn, Tomato and Red Onion Salad

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 6 servings Total Time: 1 hr
Category: Salads Sub Category: Other

what you need
  • Grilled corn from the cob
  • Butter/olive oil
  • Tomatoes ( 1 small tomato for each ear of corn)
  • Red onion (1/4 cup for 2 corn cobs, 2 tomatoes)
  • Seasoned with salt, pepper, oregano, onion powder and garlic powder
  • Dressed with extra virgin olive oil and balsamic vinegar
make it
Prepare Corn: Remove husks and silk (leave handle), wash and pat dry, butter (or margarine) cob of corn, or lightly brush with olive oil, wrap in aluminum foil. Grill corn over medium heat turning every few minutes, about 10 minutes each side, until corn starts to brown—about 20 minutes, until tender (don’t overcook them as they will dry out), remove from heat, remove foil and allow to cool. When cool, remove corn from cob with sharp knife—easy over large shallow baking pan.

Prepare tomatoes and onions: Chop tomatoes and red onions. Combine tomatoes and red onion in a large bowl, grind ½ tsp. oregano in palm of hand to release flavor and add to tomatoes and onions, sprinkle a little (about 1/4 tsp. of onion powder and garlic powder) and dash of salt and pepper (to taste). Add a drizzle (2 tablespoons) of extra virgin olive oil and a splash (another 2 tablespoons) of balsamic vinegar and gently mix together.

Let tomatoes and onion sit for about 10-15 minutes at room temperature, tossing gently every 5 minutes or so. Gently fold corn into tomatoes and serve. Optional: Spice it up with red chile pepper flakes.
Notes
Suggestions: 3-4 corn cobs, 2 med tomatoes and 1/2 red onion makes 4-5 servings.

Great side dish with BBQ, grilled, grilled meat, chicken, etc. Good use of left over corn on the cob and tomatoes when plentiful.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email