Grilled Corn, Tomato and Basil Salad

Fresh, Festive, and Fantastic

We love this grilled corn, tomato, and basil salad for poolside or backyard BBQs.  It is light and flavorful, pairing well with any grilled main course, including steak, fish, pork or chicken! You literally cannot go wrong making this salad, as it is easy, gorgeous, and a definite crowd pleaser.

What you Need

Fresh corn on the cob! Nothing says summer like it. If you can get your hands on some fresh farmers market corn on the cob, do so. Also find some cherry or fresh garden tomatoes of your own and fresh basil too.  Then, all you’ll need is red wine vinegar and salt and pepper.

The Process

First, warm your grill to medium.  Then, roast/ grill the corn, turning occasionally, until golden and some browning is visible. The timing depends on your specific grill.  Allow the corn to cool on the cob once it is off of the grill.

While the corn cobs are cooling, prepare the other ingredients.

Wash the tomatoes then cut them in half, and put them into a medium sized bowl.  Rinse the basil, pat dry.  Chop the basil into small pieces, and then add to the bowl.

Now that the corn has cooled a bit, cut corn off of the cob and add to the bowl.

Stir in the olive oil, red wine vinegar, and salt & pepper to taste.

Cover & chill until ready to eat.  So good!

Grilled Corn, Cherry Tomato, and Basil Salad

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• Author: Gnarly Roots
• Total Time: 30 minutes
• Yield: 4-6 1x

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Description

A simple yet tasty grilled corn salad!

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Ingredients

Scale 1x2x3x

4 ears of corn

20 – 30 cherry or grape tomatoes (choose your proportions of corn to tomatoes as you wish)

4 TBS chopped fresh basil

1 tsp red wine vinegar

2 TBS extra virgin olive oil

salt & pepper

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Instructions

1. First, warm your grill to medium.  Then, roast/ grill the corn, turning occasionally, until golden and some browning is visible. The timing depends on your specific grill.  Allow the corn to cool on the cob once it is off of the grill.
2. While the corn cobs are cooling, prepare the other ingredients.
3. Wash the tomatoes then cut them in half, and put them into a medium sized bowl.  Rinse the basil, pat dry.  Chop the basil into small pieces, add to the bowl.
4. Now that the corn has cooled a bit, cut corn off of the cob and add to the bowl.
5. Stir in the olive oil, red wine vinegar, and salt & pepper to taste.
6. Cover & chill until ready to eat.

• Prep Time: 10
• Cook Time: 20