Meal Solutions

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Ingredients:

• 3 ears corn, husks and silk removed
• 2 tsp Hy-Vee canola oil
• 4 c. cubed watermelon
• 1 c. cherry or grape tomatoes, sliced
• 1/2 c. thinly sliced red onion
• 2 tbsp chopped fresh basil
• 1 1/2 tbsp rice vinegar
• 1 tbsp Hy-Vee Select extra-virgin olive oil
• 1/4 tsp Hy-Vee salt

All you do

1. Brush corn with canola oil. Grill over medium-hot coals for 8 to 10 minutes or broil 5 inches from heat about 15 minutes or until kernels are tender and charred. Cool slightly. Cut kernels from cobs; cool completely.
2. Meanwhile, in a medium bowl combine watermelon, tomatoes, red onion and basil. Stir in cooled corn. Combine rice vinegar, olive oil and salt; pour over watermelon mixture and toss gently to coat.