Charred Corn Salad Recipe with Cherry Tomatoes & Basil
A quick and easy tomato and corn salad - the perfect summertime side dish!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Salads
Cuisine: American
Keyword: Vegan, Vegetarian
Servings: 4 Servings
Calories: 115kcal
- 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
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.
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