Charred Corn Salad Recipe with Cherry Tomatoes & Basil
A quick and easy tomato and corn salad - the perfect summertime side dish!
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
