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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Our family and friends always rave over this dish at Sunday afternoon barbecues, confirms Patty Cook of West Palm Beach, Florida. We usually grill the corn the night before. I especially like this recipe because it lets me share the cooking with my husband, Rich. We call him King of the Grill'! Ingredients:
1 bottle (16 ounces) fat-free italian salad dressing |
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed |
7 medium ears sweet corn, husks removed |
7 plum tomatoes, sliced |
7 cups torn fresh spinach |
Directions:
1. In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
3. Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade. Yield: 7 servings.
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