Skip to main content

Grilled Corn, Basil, and Tomato Salad

Grilled Corn basil and tomato salad

This is a nutritious and delicious summer recipe!

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 3 ears corn, shucked
  • Nonstick cooking spray
  • 1 cup grape tomatoes, halved
  • 2 tablespoons Extra-virgin olive oil
  • 2 Tablespoons rice vinegar
  • Kosher salt and freshly ground pepper
  • Fresh basil leaves, torn



1In a pot of boiling water, cook corn for 2 to 3 minutes. Remove and set aside.

2 Spray a grill pan or outside grill with nonstick spray and heat on medium-high heat. Grill corn for 10 minutes, turning every couple of minutes until all sides have grill marks. Remove from grill and set aside to cool.

3 Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add tomatoes to bowl.

4 In a small dish, whisk together olive oil, vinegar, and salt and pepper to taste. Add to corn and tomatoes and toss to mix.

5 Before serving, add torn basil leaves and toss corn salad once more.

Special instructions

This is a nutritious and delicious summer recipe!

Publish date: