Grilled Corn and Heirloom Tomato Salad

This Grilled Corn and Heirloom Tomato Salad is a fresh, simple summer side made with sweet charred corn, juicy heirloom tomatoes, basil, and a light lemon–balsamic dressing. Perfect for BBQs, weeknight dinners, or easy entertaining.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Keyword BBQ side dish,, corn tomato salad, Grilled corn salad,, heirloom tomato salad, summer salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 91kcal

Equipment

Grill (or grill pan)
Tongs
Sharp knife
Cutting board
Large mixing bowl
Small bowl or jar for dressing

Ingredients

3 ears fresh corn husks removed
1 pint heirloom cherry tomatoes halved
1/8 red onion thinly julienned
Fresh basil leaves torn or sliced
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
1 teaspoon grain mustard
2 tablespoons good quality extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat grill or grill pan to medium-high heat.
Place corn directly on the grill and cook, turning occasionally, until lightly charred on all sides, about 8–10 minutes.
Remove corn from grill and let cool slightly, then cut kernels from the cobs.
In a large bowl, combine grilled corn, heirloom tomatoes, red onion, and fresh basil.
In a small bowl or jar, whisk together lemon juice, white balsamic vinegar, grain mustard, olive oil, kosher salt, and black pepper.
Pour dressing over the salad and toss gently to combine.
Taste and adjust seasoning as needed. Serve immediately or chill briefly before serving.

Notes

– This salad is best served fresh but can be made up to a few hours ahead.
– Add crumbled feta or fresh mozzarella for a creamy variation.
– If grilling isn’t an option, corn can be roasted or sautéed in a hot skillet.

Nutrition