Helpful kitchen tools:
Corn cob holders
Small glass bowls
Large glass bowl
- 3 ears of corn, husked with silks removed
- 2 Tbsp + 1 tsp grapeseed oil, divided
- Black pepper and salt
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 tsp red wine vinegar
- 2 tsp lime juice
- 1 tsp honey
Rub corn with 1 Tablespoon grapeseed oil and salt and pepper to taste. Grill until ears are slightly browned, about 7 minutes; remove, and cool. Remove corn kernels and place in a large bowl with
tomatoes, onion, and bell pepper. In a small bowl, mix remaining oil, vinegar, lime juice, and honey. Toss with the salad.
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