Go Back
Grilled Corn Salad with Cherry Tomatoes and Basil
Print Recipe Pin Recipe
Course Salad
Cuisine American
Servings 4 people

Equipment

  • Grill
  • Large Bowl
  • Sharp Knife

Ingredients
  

  • 4 ears corn, husked
  • 2 tablespoons olive oil, divided
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brush the corn with 1 tablespoon olive oil and place on a hot grill. Turn every few minutes until kernels are lightly charred on all sides, about 8 to 10 minutes total.
  • Remove the corn from the grill and let it cool for a few minutes. Cut the kernels off the cobs with a sharp knife and place them in a large bowl.
  • Add the halved cherry tomatoes, sliced basil, lemon juice, remaining tablespoon of olive oil, salt, and black pepper to the bowl.
  • Toss everything gently until the ingredients are evenly coated. Taste and adjust salt or lemon juice if needed before serving.

Notes

Grill the corn a few hours ahead and store the kernels in the fridge so assembly takes only minutes at the party. If the basil starts to darken after slicing, add it right before serving to keep the color bright. A quick squeeze of extra lemon juice just before guests arrive wakes up the flavors if the salad has sat out for a while.
Course: Salad
Cuisine: American
Equipment: Grill, Large Bowl, Sharp Knife