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, olive oil, 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. First, wash the tomatoes, cut them in half, and put them into a medium-sized bowl. Rinse the basil, and pat dry. Chop the basil into small pieces, and then add to the bowl.
Now that the corn has cooled a bit, cut the corn kernels off of the cob and add to the bowl. Stir in the olive oil, red wine vinegar, and salt & pepper to taste. Finally, cover & chill until ready to eat. So good!
Grilled Corn Salad Tips and Serving Suggestions
- This fresh salad is a great side dish for any grilled protein. Some recipes you may like are: Balsamic Grilled Flank Steak, Grilled Tri-Tip, Rosemary Citrus Pork, and Honey Mustard Chicken Thighs.
- If you are a fan of the grilled corn in this recipe, you may also enjoy this Grilled Corn and Avocado Salad
Grilled Corn, Cherry Tomato, and Basil Salad
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
A simple yet tasty grilled corn salad!
Ingredients
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
Instructions
- 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, 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.
- Prep Time: 10
- Cook Time: 20
- Category: sides
- Method: grill
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 212
- Sugar: 19 g
- Fat: 6.9 g
- Carbohydrates: 37.2 g
- Protein: 7.5 g
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