Grilled corn and tomato salad

Delight in the fusion of charred sweetness from grilled corn, paired with the juicy tang of ripe tomatoes in this refreshing summer salad.

Ingredients:

• 4 ears corn, shucked
• 2 garlic cloves
• 1 teaspoon salt
• 1/8 cup balsamic vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 910g heirloom tomatoes, quartered and seeded

Instructions:

1. Preheat a grill.
2. Grill the corn for about 2 to 3 minutes on each side. Allow it to cool and then cut off the kernels.
3. Crush garlic with salt until it becomes a paste. Mix the garlic paste with vinegar, salt, and pepper, gradually adding the olive oil while whisking. Mix tomato wedges with corn kernels and coat them with the vinaigrette. Taste and adjust the seasoning.

Summary:

• Calories: 1516 kcal
• Fat: 115 g
• Protein: 22 g
• Carbs: 122 g
• Potassium: 3372 mg
• Magnesium: 264 mg