Grilled Corn and Tomato Salad

Grilled Corn and Tomato Salad

This vibrant Grilled Corn and Tomato Salad is the ultimate warm-weather dish, bursting with smoky-sweet corn, juicy cherry tomatoes, crisp cucumbers, and fresh herbs. Light, refreshing, and packed with texture, it’s perfect as a standalone salad or as a side for grilled meats, seafood, or wraps. A zesty lemon vinaigrette ties all the flavors together, making it irresistibly fresh and healthy.

Time Required:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients:

For the Salad:

3 ears of fresh corn, husked

1 cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

1 small avocado, diced (optional but recommended)

2 tbsp fresh parsley or cilantro, chopped

1 tbsp fresh basil, chopped (optional)

1 tbsp olive oil (for grilling)

For the Dressing:

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice (or lime juice)

1 tsp honey or maple syrup

½ tsp Dijon mustard

Salt & pepper to taste

Instructions:

Grill the Corn:

Preheat your grill (or grill pan) to medium-high heat.

Brush the corn with olive oil and place directly on the grill.

Grill for 8–10 minutes, turning occasionally, until slightly charred and cooked through.

Remove and let cool slightly, then cut kernels off the cob.

Assemble the Salad:

In a large bowl, combine the grilled corn kernels, halved cherry tomatoes, diced cucumber, red onion, avocado, and chopped herbs.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, honey, mustard, salt, and pepper until emulsified.

Toss and Serve:

Pour the dressing over the salad and gently toss to combine.

Chill for 10–15 minutes before serving if you prefer it cold, or serve immediately at room temperature.

Tips for Success:

Char with Flavor: Slight charring on the corn adds smokiness – don’t skip it!

Use fresh corn when in season for best sweetness and texture. Frozen corn works too (just thaw and sauté for slight caramelization).

Balance the texture: Creamy avocado + juicy tomatoes + crunchy cucumber = perfect bite.

Make it ahead: Assemble everything except the avocado and dressing up to a day in advance. Add both just before serving.

Add protein: Top with grilled shrimp, chicken, or chickpeas for a fuller meal.

Spice it up: Add a finely chopped jalapeño or sprinkle of chili flakes for a spicy kick.

Variations

Mediterranean Style:
Add chopped kalamata olives, crumbled goat cheese (optional), and a sprinkle of oregano for a Mediterranean twist.

Mexican Street Corn Inspired:
Mix in a pinch of chili powder, cotija cheese (optional), lime juice, and a handful of chopped cilantro.

Protein-Packed Version:
Add grilled shrimp, chicken breast strips, or a scoop of seasoned chickpeas to make it a complete meal.

Grain Bowl Base:
Mix the salad with quinoa, farro, or brown rice for a hearty grain bowl.

Creamy Twist:
Blend 2 tbsp Greek yogurt into the dressing for a creamy texture (if not avoiding dairy).

Spicy Kick:
Add finely diced jalapeños, crushed red pepper flakes, or a drizzle of hot sauce for heat lovers.

Fruit Fusion:
Toss in diced mango or grilled peaches for a sweet-savory combination.

Q&A – Frequently Asked Questions

Q: Can I use canned or frozen corn?
A: Yes. If using frozen, thaw and lightly sauté for added flavor. For canned corn, drain and pan-sear for a few minutes to get some char and depth.

Q: How do I keep avocado from browning?
A: Add it just before serving and toss gently with lemon juice to slow oxidation.

Q: Can I make this salad ahead of time?
A: Yes, prep everything (except avocado and dressing) up to 1 day ahead. Add dressing and avocado just before serving.

Q: What can I use instead of lemon juice?
A: Lime juice works beautifully, or try a splash of red wine vinegar or apple cider vinegar for a different acidic punch.

Q: Is this salad vegan and gluten-free?
A: Absolutely! Just make sure to use maple syrup instead of honey to keep it vegan.

Nutrition Information (Per Serving – Approx. 4 servings)

Note: Based on standard ingredients. Nutrition may vary depending on optional add-ins and substitutions.

Conclusion

This Grilled Corn and Tomato Salad is more than just a side dish—it’s a burst of summer in every bite. With smoky grilled corn, juicy tomatoes, creamy avocado, and crisp cucumbers tossed in a zesty lemon vinaigrette, it’s the kind of dish that steals the spotlight at picnics, BBQs, or dinner tables. Customizable, wholesome, and incredibly easy to make, it’s a must-have recipe in your warm-weather rotation.

Whether you’re serving it at a party, prepping lunches for the week, or pairing it with grilled chicken or fish, this salad is fresh, flavorful, and satisfying every time.