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Grilled Corn, Cheddar
& Tomato Salad

Serves 6 to 8 people as a salad course
or 2 to 3 for an entree.

3 Ears Corn, shucked
2 T Chili Powder
1/2 T Ground Black Pepper
11/2 T Salt
11/2 T Extra Virgin Olive Oil
1 C Grape Tomatoes, sliced
1/2 C Adams Reserve Cheddar, grated
11/2 T Red Wine Vinegar
2 C Baby Spinach, washed

Heat the grill to high. Rub the corn with 1/2 T of the olive oil and season with the chili powder and 1/2 t of the salt. Grill the corn for a total of 5 minutes, turning often. Let the corn cool and cut from the cob. Put the cut corn in a mixing bowl with the tomatoes, season with the remaining salt, the remaining olive oil, the pepper and the vinegar and toss. Add the spinach and Adams Reserve Cheddar then toss again. Serve immediately.