I’m excited to share my Grilled Corn And Tomato Salad with you! This isn’t just a side — it’s a bright, crunchy, juicy bowl of summer. Think sweet corn with little smoky grill marks, ripe tomatoes that burst with juice, a gentle bite of red onion, and a simple tangy dressing that ties it all together. It’s fresh, fast, and totally crowd-pleasing.
Level: Easy
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 servings
Cuisine: American
I still remember the first time I took this to a backyard cookout — the bowl was empty before the burgers were ready. That’s the magic here: everyday ingredients, handled simply, turning into something everyone wants seconds of.
Description
This salad is light, colorful, and full of flavor. Here’s how it comes together:
- Grilled sweet corn for a little smoke and lots of crunch
- Ripe tomatoes for juicy sweetness
- Thin red onion for a mild, crisp bite
- Fresh basil to make everything taste super fresh
- Olive oil + balsamic for a zippy, shiny dressing
It’s quick to make, easy to customize, and pairs with almost anything off the grill.
Ingredients
- 4 ears fresh corn, husks removed
- 2 cups cherry or heirloom tomatoes, halved or chopped bite-size
- ½ small red onion, very thinly sliced
- ¼ cup fresh basil leaves, torn by hand
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and black pepper, to taste
- Optional boosts: squeeze of lime, ½ cup crumbled feta, 1 diced avocado, or a pinch of red pepper flakes
Directions
- Heat the Grill:
o Preheat to medium-high. A hot grill gives the corn light brown spots (that’s flavor).
o No grill? Use a grill pan on the stove or broil the corn on the top rack, turning often. - Cook the Corn:
o Place corn on the grates and cook 10–15 minutes, turning every few minutes.
o It’s ready when kernels look bright yellow with golden spots and smell sweet. - Prep the Bowl:
o While the corn cools a bit, add tomatoes and red onion to a large bowl.
o If your onion tastes sharp, soak slices in cold water for 5 minutes, then drain. (This makes them milder.) - Cut Off the Kernels:
o When the corn is warm but easy to handle, stand an ear upright on a board and slice down to remove kernels.
o Add these “golden nuggets” to the bowl. - Make the Dressing:
o In a small cup, whisk olive oil, balsamic, salt, and pepper until it looks glossy and slightly thick.
o Taste a drop — you want bright and balanced, not too salty, not too sour. - Toss and Finish:
o Pour the dressing over the bowl. Toss gently so the tomatoes don’t squish.
o Tear basil over the top, give one last gentle toss, and taste.
o Add a squeeze of lime if you like extra brightness.
Process Details
- Signs the corn is done: kernels deepen in color, a few charred (brown) spots appear, and it smells sweet and toasty.
- Cutting kernels safely: keep the ear steady and slice downward; work slowly so kernels don’t fly everywhere.
- Shiny salad = well dressed: every piece should look lightly glossy; if it looks dry, add a tiny splash more oil.
- Season in layers: a small pinch of salt after tossing can wake up the flavors.
Tips for Success - Use ripe tomatoes — soft but not mushy. Tastier tomatoes = tastier salad.
- Don’t overcook the corn: you want juicy, crisp bites, not shriveled kernels.
- Slice onions thin: paper-thin slices give gentle flavor without taking over.
- Add herbs last: tearing basil by hand keeps it fresh and fragrant.
- Want heat? Add red pepper flakes or a chopped jalapeño.
Serving Ideas
- BBQ Bestie: Serve beside grilled chicken, steak, fish, or veggie skewers.
- Taco Night: Spoon into tacos with grilled shrimp or black beans.
- Grain Bowl: Mix with cooked quinoa or farro and top with feta.
- Brunch Side: Pair with eggs and avocado toast for a bright plate.
Nutrition Info (Approximate per Serving)
- Calories: ~180
- Protein: 4g
- Carbohydrates: 19g
- Fat: 10g
- Fiber: 3g
- Sodium: 250mg
- Sugar: 4g
My Grilled Corn And Tomato Salad is summer in a bowl — simple ingredients, big flavor, and ready in minutes. With sweet corn, juicy tomatoes, and a zesty dressing, it steals the show at picnics, potlucks, and weeknight dinners. I hope you love it as much as my family does… and yes, it disappears fast, so you might want to make a double batch!
