A Southern Grace: Summer Salad

Summer Salad



  • 1 ear of corn
  • 1 cup cherry tomatoes, halved
  • 1 cup grapes, halved
  • 1 bell pepper, chopped
  • 1/4 cup vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
Clean your ear of corn and place it directly on a hot grill or grill pan and turn occasionally, until the kernels are properly charred. You can also do this under the broiler, but stay close! When the corn has cooled, cut it off of the cob.
In a large bowl, combine the corn kernels, halved tomatoes and grapes, and chopped pepper.
Add the vinegar, sugar, salt, pepper, and cumin and mix until all of the veggies (and fruit) are properly coated in the dressing.
Refrigerate for at least an hour for best results.

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