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Grilled Corn & Tomato Salad

Grilled Corn & Cherry Tomato Salad

Sweet grilled corn and cherry tomatoes make this salad burst with flavor, offering a refreshing yet satisfying dish perfect for backyard gatherings, picnics, or as a vibrant side to any grilled protein.
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Course: Salad, Side Dish
Cuisine: American, Summer
Keyword: Grilled Corn, Cherry Tomato, Summer Salad, Vegetable Salad, Grilled Vegetable
Prep Time: 15 minutes
Cook Time: 10 minutes
Assembly Time: 5 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 215kcal

Equipment

  • Grill
  • Large bowl
  • Sharp Knife
  • Whisk

Ingredients

Main Ingredients

  • 4 ears fresh corn husks and silk removed
  • 2 cups cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 1 avocado diced
  • 1/4 cup fresh basil leaves torn
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded and minced (optional)

Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 lime juiced
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat your grill to medium-high heat (around 400°F). Lightly brush each ear of corn with olive oil.
  • Place corn directly on the preheated grill and cook for 8-10 minutes, turning every 2-3 minutes until kernels are charred in spots and bright yellow.
  • While the corn cools slightly, halve your cherry tomatoes, slice the red onion, dice the avocado, and chop the herbs. Pro tip: Soak your sliced red onion in ice water for 5 minutes to mellow its bite while retaining its crispness.
  • Once cool enough to handle, stand each ear of corn upright in a large bowl and carefully cut the kernels from the cob using a sharp knife.
  • In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, cumin, salt, and pepper until emulsified.
  • In a large serving bowl, gently combine the grilled corn kernels, halved cherry tomatoes, red onion, avocado, jalapeño (if using), and herbs. Drizzle with the prepared dressing and toss lightly to coat all ingredients.

Notes

No fresh corn? Use 3 cups of frozen corn kernels, patted dry and grilled in a skillet. Cherry tomatoes can be replaced with grape tomatoes or diced heirloom varieties. For a dairy addition, crumble 1/3 cup of feta or cotija cheese over the salad before serving.
If preparing ahead, grill the corn and prepare the dressing up to 24 hours ahead. Store separately in the refrigerator. Add the avocado just before serving to prevent browning.

Nutrition

Calories: 215kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 135mg | Potassium: 485mg | Fiber: 5g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 24mg
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