Recipe: Grilled Corn and Tomato Salad

In the summer, I buy corn on the cob every week. It is inexpensive, healthy and easy to do many different ways. I grill it, roast it, boil it, and I have even seen an interesting microwave method (but have not tried that, yet).

This salad is by far my favorite summer salad. It is a simple but impressive side for backyard barbecues (perfect for 4th of July!), potlucks or even a weeknight dinner. The corn, tomatoes and basil are an unbelievably good flavor combination.

You can grill and remove the corn kernels ahead of time and then just toss it together at the last minute. Or make the whole dish ahead and allow the flavors to really mix together in the fridge.

You can also make this salad with frozen or canned corn. If you do that, just be sure to add in a few splashes of liquid smoke. It is not the same as grilling, but it works so well in a pinch. If you can’t find any large, fresh heirloom tomatoes, the small grape or cherry tomatoes (sliced in half) are preferable as I find they have the most flavor. Double it if you are taking it to a party. Believe me, it will be a hit!

Grilled Corn and Tomato Salad

*slightly adapted from Epicurious

Ingredients:

  • 6-8 ears of fresh corn, husks removed
  • 1 large heirloom tomato, diced (or 3/4 cup grape or cherry tomatoes, sliced in half)
  • 6-8 large basil leaves, roughly chopped or torn
  • 1/4 cup lime juice
  • 1 teaspoon garlic salt

Directions:

Grill corn on medium-high grill (gas or charcoal) for 20 minutes, turning once. (Grill marks or a few charred kernals adds to the flavor!) Allow to cool for about 30 minutes. Lay a clean, damp dish towel over a plate or shallow bowl and remove the kernels with a sharp knife, slicing down along the cob and allowing the kernels to fall and collect on the towel. Dump corn into a medium-sized bowl. Mix in the tomato, large pieces of basil, lime juice, olive oil and garlic salt. Serve room temperature or chill and serve cold.

Serves: 4-6

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