Susan shares
Layered Grilled Corn Salad
10 medium ears sweet corn, husks removed
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
3/4 teaspoon crushed red pepper flakes
2 large tomatoes, finely chopped
1 medium red onion, thinly sliced
12 fresh basil leaves, thinly sliced
1 cup zesty Italian salad dressing
Brush corn with oil. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly.
Cut corn from cobs; transfer to a small bowl. Stir in salt, pepper and pepper flakes. In a 2-quart glass bowl, layer a third of each of the following: corn, tomatoes, onion and basil. Repeat layers twice. Pour dressing over top; refrigerate at least 1 hour. Yield: 10 servings.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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