Ingredients
- 3 Ears Grilled Corn
- 1/2 Red Onion
- 1/2 Container Cherry Tomatoes
- 1 Tablespoon Olive Oil
- 1/4 Cup Parsley
- 1 Tablespoon Red Wine Vinegar
- Salt & Pepper
Instructions
- Begin by grilling (I used a grill pan) 3 ears of salted corn brushed with olive oil, rotating every 2 minutes, for 10 minutes or so.
- Remove from the heat and use a knife to slice the corn off the cob; sprinkle with pepper and set aside in a bowl.
- Next, chop the parsley and add it into the same bowl.
- Slice the cherry tomatoes in half and dice half a red onion; coat with olive oil and season with salt and pepper.
- Next, place the cherry tomatoes and diced onions on the grill pan for 5 minutes or until cooked through (the onions should be translucent).
- Add this to the corn/parsley mixture, along with the red wine vinegar; stir to combine. Serve with chips!
Glitter&Bubbles | www.glitterandbubbles.com