Summer Salad with Grilled Corn and Cherry Tomatoes recipe

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Ingredients

8 ears corn in the husk
2 cups quartered cherry tomatoes
1 large red bell pepper, chopped
1 small red onion, chopped
¼ cup chopped fresh basil
½ cup olive oil
¼ cup rice vinegar
2 tablespoons lime juice
1 ¼ teaspoons salt
1 clove garlic, minced
½ teaspoon grated lime zest
¼ teaspoon freshly ground black pepper

Nutrition Info

173.2 calories
carbohydrate: 17.2 g
cholesterol: : -
fat: 11.8 g
fiber: 2.8 g
protein: 2.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 305.5 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate.

  3. Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.

  4. Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.

  5. Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

Recipe Yield

10 servings

Recipe Note

Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!

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