| Yield 1X: | 28.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Onion | ||
| Portions: | 7.0 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Sweet corn, husked (4 ears) | 4.00 | 8.00 | 12.00 | |||
| Toy box tomatoes, halved (1 pint) | 6.00 | 12.00 | 1 | 2.00 | ||
| Basil, coarsely chopped | 0.25 | 0.50 | 0.75 | |||
| Red onion, small dice | 2.00 | 4.00 | 6.00 | |||
| House vinaigrette | 1.50 | 3.00 | 4.50 |
Place the corn on the grill, and cook until heated through. Remove before the kernels begin to brown. Cool, and cut from the cob.
Combine the corn, halved tomatoes, basil, and vinaigrette in a suitable bowl, and season lightly with salt and black pepper. Transfer to a hotel pan, and keep refrigerated until used up.