This grilled corn and cherry tomato salad is delicious and colorful. It’s a nutritious side dish that pairs especially well with grilled meats and poultry. However, it tastes really good with nearly any main dish.
This is a quick and easy dish that takes about 20 minutes to make. Perfect for backyard BBQs, picnics, and other summer get-togethers.
Grilled Corn & Cherry Tomato Salad
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
2 large ears fresh corn, husks and silk removed
1 T. unsalted butter, melted
A medium red onion, halved and cut into thick slices
1 lb. cherry or grape tomatoes, halved
1 large avocado, chopped
¼ c. fresh parsley, roughly chopped
3 T. fresh lime juice
Sea salt and black pepper, to taste
*Tip: If fresh corn is not in season, substitute 1 cup frozen sweet corn prepared according to package instructions.
Directions:
- Brush corn with melted butter before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from cob with a sharp knife. Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
Grilled Corn & Cherry Tomato Salad
Ingredients
- 2 large ears fresh corn husks and silk removed
- 1 T. unsalted butter melted
- 1 medium red onion halved and cut into thick slices
- 1 lb. cherry or grape tomatoes halved
- 1 large avocado chopped
- ¼ c. fresh parsley roughly chopped
- 3 T. fresh lime juice
- Sea salt and black pepper to taste
Instructions
- Brush corn with melted butter before placing corn and red onion slices on a pre-heated gas grill over medium direct heat, or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from cob with a sharp knife.
- Discard cobs and transfer onions and corn kernels to a large salad bowl and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl.
- Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
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