Charred Corn Salad Recipe With Cherry Tomatoes & Basil
Fresh grilled corn salad with cherry tomatoes and basil is a celebration of summer flavors. The sweet, charred corn kernels are paired with juicy cherry tomatoes and fragrant basil, creating a vibrant and refreshing dish. This salad is perfect for a light lunch or as a side dish for your next barbecue.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil, divided
- 4 ears corn, shucked
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup halved cherry tomatoes
- 5 large basil leaves, thinly sliced
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with 2 teaspoon of the olive oil. Season with the salt and pepper.
- Grill the corn, turning every few minutes, until some of the kernels are charred, 10 to 12 minutes.
- Let the corn rest until it is cool enough to handle.
- Cut the kernels off the cobs and discard the cobs.
- Place the corn in a serving bowl and gently toss with the tomatoes, remaining 1 teaspoon of olive oil and sliced basil. Serve.
Yield
Serves 4
Nutrition
- Serving Size: 1 Serving (1/4 of Salad)
- Calories: 115 kcal
- Carbohydrate Content: 18 g
- Protein Content: 3 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 163 mg
- Fiber Content: 2 g
- Sugar Content: 7 g
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