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5 from 1 vote

Charred Corn Salad Recipe with Cherry Tomatoes & Basil

A quick and easy tomato and corn salad - the perfect summertime side dish!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salads
Cuisine: American
Keyword: Vegan, Vegetarian
Servings: 4 Servings
Calories: 115kcal

Ingredients

  • 1 tablespoon olive oil divided
  • 4 ears corn shucked
  • ¼ teaspoon kosher salt
  • ¼ teaspoon 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.

Nutrition

Serving: 1Serving (¼ of Salad) | Calories: 115kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 324mg | Fiber: 2g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 14.6mg | Calcium: 4mg | Iron: 0.7mg