Corn Cobs (12)
until outsides begin to char. Shuck finished corn.
Into a mason jar, add
Extra-Virgin Olive Oil (1/4 cup)
Lime Juice (2 Tbsp)
Balsamic Vinegar (3 Tbsp)
Honey (2 1/2 Tbsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
. Shake for a couple minutes to combine.
Into a large mixing bowl, add corn kernels,
Red Onions (1/2 cup)
Fresh Basil (2 Tbsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
. Mix to combine.
Pour in the lime dressing. Mix to coat everything well.
Cover salad and let sit for 1 hour.