Six days. That’s how much time is left before my boys go back to school. I’ll be honest – there’s a side of me that relishes the thought of regaining some semblance of a daily schedule, getting extra time to take care of my to-do list and savoring moments of quiet. But then, all that quiet can become deafening. And then I start to miss the joyful giggles from the backyard, the the calls of “Mum, will you play with me?” and even the arguments (remind me of this next summer, will you?)
There are a few other things I’ll miss about summertime, too. The food. Fresh berries and watermelon, boatloads of zucchini (yes, I’ll actually miss that) and corn. Oh, the corn! Even though I inundated you last week with 25 Corn Recipes from Food Bloggers, I wanted to add one more recipe into the mix. If “quick and easy” is an important part of your vocabulary, then this salad is for you.
There are five ingredients and two of them are salt and pepper. Those don’t really count, right? So, we can say this is a three-ingredient recipe. Rub the corn with olive oil, char it a bit on the grill and mix it with cherry tomatoes and basil. That’s it. Of course, the sweeter the corn and tomatoes, the better the salad will be. Good food is made better by great ingredients and this salad certainly highlights that philosophy.
And now, excuse me while I head out to the pool with my boys…for one last time this summer.
For those who are joining all of the Red Faced Runners in our 5k challenge in a couple of weeks, check out the latest “countdown” post on the Red Faced Runners blog.
The recipe:
Preheat the grill to medium-high heat.
Brush the corn with 2 teaspoon of the olive oil. Season with the salt and pepper.
Grill the corn, turning every few minutes, until some of the kernels are charred, 10 to 12 minutes.
Let the corn rest until it is cool enough to handle.
Cut the kernels off the cobs and discard the cobs.
Place the corn in a serving bowl and gently toss with the tomatoes, remaining 1 teaspoon of olive oil and sliced basil. Serve.
Other salads with corn:
Simply Recipes’ Arugula Corn Salad with Bacon
Joy the Baker’s BLT Corn Salad Wraps
Eclectic Recipes’ Avocado & Corn Salad with Creamy Avocado Dressing
Undercover Caterer’s Mexican Grilled Corn Salad
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 tbsp olive oil, divided
- 4 ears corn, shucked
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup halved cherry tomatoes
- 5 large basil leaves, thinly sliced
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with 2 teaspoon of the olive oil. Season with the salt and pepper.
- Grill the corn, turning every few minutes, until some of the kernels are charred, 10 to 12 minutes.
- Let the corn rest until it is cool enough to handle.
- Cut the kernels off the cobs and discard the cobs.
- Place the corn in a serving bowl and gently toss with the tomatoes, remaining 1 teaspoon of olive oil and sliced basil. Serve.
{ 26 comments… read them below or add one }
I can never eat enough corn, zucchini or tomatoes this time of year! What an easy and fresh recipe!
I, too, am feeling bittersweet about the impending school year. E starts Kindergarten this year and I’m just not sure how ready I am for that. He’s thrilled though so I guess at least one of us is ready!
I love grilled corn salads! Perfect for the end of summer!
Quick and easy is definitely a part of my vocab.
This looks so fresh and delicious! Love the bright colors too!!
A perfect recipe for this time of year. I’m definitely ready for my boys to go back to school. Of course, I’ll have the grandbaby at home so it won’t be so quiet.
I’ll miss the fresh foods too … and the simple dinners on the patio just enjoying the sunshine. With that being said, I also can’t wait to jump into cozy warm dishes filled with spices. – - It’s bitter sweet. I can’t help but love how pretty … and SIMPLE this recipe is .. great one!!
I would have to say tat corn is my most anticipated vegetable of the season. I wait all year for those juicy kernels.
This is the perfect August salad! The corn is finally perfect in NJ!
Oooh, don’t discard the corn cobs — make soup stock out of them!
I would devour this bowl in seconds. Seconds I tell you!
I recently made a similar salad. Grilling and roasting makes a dramatic taste difference! I added a jalapeno, cause they’re growing like crazy in the garden, too. I’m going to try Lydia’s suggestion, though and make soup with the cobs!
We eat so much corn that I am always on the look out for new recipes to enjoy it. I love this one! Thank you!
This reminds me of being a kid and of when my kids were still at home when we would have summer meals of corn on the cob and tomatoes. Nothing else. I’m starting to miss them already; there is simply nothing quite as good as summer vegetables prepared simply if you ask me. Yes, Yum is the word!
Yum!! I need to remind my husband to bring corn down from NY this weekend. And a verrrry quiet house here….
Love this Dara, we don’t grill corn enough!!
Grilled corn is my favorite, what a great salad!
What a great summer dish!! Just perfect for the end of summer. I haven’t actually had corn almost all summer, I think I need to change that with this recipe!
I love grilled corn! This is a beautifully done salad
This recipe is great, simple and looks flavorful! I adore corn and could eat it every day during the summer. I also love all the tomato recipes you’ve been posting. Very fun!
So fun! Love this salad
All your recipes are so gorgeous, fresh and delicious looking! And healthy. So inspiring!
That’s lovely. Its looking so delicious. Simple yet flavourful and tasty.
Enjoy these last days of summer with your boys, Dara!
Hard to imagine anything simpler or more appealing than this! The nights are getting cooler, we should enjoy all that corn and fresh tomato while we can…
Well, I gave this recipe a try. It’s a winner! I added some feta cheese and served it with toasted bread, fresh berries, and white wine. A perfect summertime meal. Thanks!
Its looking so delicious.
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