Description
This Summery Tomato and Corn Salad is packed with sweet corn, juicy tomatoes, and a zesty basil vinaigrette that makes every bite fresh and flavorful. It’s the perfect easy side dish for barbecues, picnics, or weeknight dinners.
Ingredients
Scale
For the Summery Tomato and Corn Salad:
- 4 corns on the cob
- 12oz cherry tomatoes, sliced in half
- 1 cup packed fresh basil
- 1 clove garlic
- ¼ cup olive oil
- Juice from ½ lemon
- 1 tbsp white balsamic or champagne vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
For the Summery Tomato and Corn Salad:
- To grill the corn: Preheat the grill and remove the husks and silks off of the corn. Oil the grates and add the corn. Cook for about 8-10 minutes total, turning every few minutes until all sides of the corn are cooked with light char marks. Remove from the grill and set aside to cool.
- For oven roasted corn: preheat the oven to 425°F. Place shucked corn individually in tin foil with a pinch of salt and some butter if you like (unnecessary for this recipe because of the flavor in the salad, but important if you’re having it on your own). Wrap and place on a baking sheet. Bake for 20-25 minutes, turning halfway through.
- Once the corn is cool enough to handle, cut the corn off the cobs.
- For the basil vinaigrette, add basil, garlic, olive oil, lemon juice, vinegar, dijon mustard, honey, salt and pepper to a blender and blend until smooth. Add 1 tbps of water if needed to blend.
- To a bowl, add sliced cherry tomatoes, corn, and basil vinaigrette. Toss until well coated and add salt to taste as needed. Serve and enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Side Dish
- Cuisine: American