Olive oil dishes
This light American-style salad combines grilled corn kernels with tomato and olive oil. With no meat or fish, it is a quick late-night snack.
Grill the corn on the cob over medium heat for 12 minutes, turning it until lightly browned on all sides.
Once the grilled corn has cooled, use a knife to cut the kernels off the cob.
Toss the corn kernels with the tomato, olive oil, lemon juice, and salt just before serving.
Do not overcook the corn on the grill; the kernels should keep a little crunch. Toss the salad just before serving, or the tomatoes may release liquid and make it watery. No major allergens are listed in this recipe.
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