Grilled corn and tomato salad

Based on 32 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
corncobs (shucked and grilled)
500 g cherry tomatoes
scallions
10 g basil
120 ml olive oil
2 tbsp sherry or red wine vinegar
1 tbsp honey
lime juice for garnish
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large mixing bowl
  • measuring cup
  • whisk

Nutrition per serving

Cal
476
Protein
9 g
Fat
19 g
Carb
67 g
  • Step 1/4

    Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.
    • 500 g cherry tomatoes
    • scallions
    • 10 g basil
    • corncobs
    • cutting board
    • knife
    • large mixing bowl

    Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.

  • Step 2/4

    Whisk together olive oil, vinegar, and honey. Season with salt and pepper.
    • 120 ml olive oil
    • 2 tbsp sherry or red wine vinegar
    • 1 tbsp honey
    • salt
    • pepper
    • measuring cup
    • whisk

    Whisk together olive oil, vinegar, and honey. Season with salt and pepper.

  • Step 3/4

    Fold half of dressing into salad and taste, adding more if needed.

    Fold half of dressing into salad and taste, adding more if needed.

  • Step 4/4

    Gently stir in basil and a squeeze of lime juice to taste. Enjoy!
    • lime juice for garnish

    Gently stir in basil and a squeeze of lime juice to taste. Enjoy!