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Grilled Corn and Tomato Salad: A Summer Symphony

I remember the first time I tasted a salad quite like this. It was at a small farmer’s market in upstate New York, the air thick with the smell of freshly turned earth and ripe berries. A local vendor, her hands stained with the juice of a thousand tomatoes, offered me a sample. The sweetness of the grilled corn, the burst of cherry tomatoes, the tangy dressing, and the salty crumble of blue cheese – it was summer distilled into a single bite, a revelation of simple ingredients transformed by heat and a loving hand. From that day on, grilled corn and tomato salad has been my go-to celebration of the season’s bounty.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Vegetarian

Ingredients

¼ cup rice wine vinegar
¼ cup chopped fresh basil
1 teaspoon sugar
Salt
Black pepper
½ cup extra virgin olive oil
8 ears corn
1 sweet onion, chopped
1 pint sweet cherry tomatoes
8 ounces blue cheese, crumbled

Equipment Needed

Grill
Blender
Large Bowl

Instructions

Start by preparing the corn. Leave the husks on and grill the corn until cooked through. This usually takes about 20-30 minutes, depending on the heat of your grill. Turn the corn occasionally to ensure even cooking. The husks will char, but this is normal and helps steam the corn inside.
Once the corn is cool enough to handle, remove the husks and silks. Shave the kernels off the cobs using a sharp knife. Set the kernels aside in a bowl.
Next, prepare the dressing. In a blender, combine the rice wine vinegar, chopped fresh basil, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper.
Pour in the extra virgin olive oil.
Blend the ingredients until the dressing is smooth and emulsified. This should only take a few seconds. Taste and adjust seasoning as needed. You may want to add a pinch more sugar or a splash more vinegar to balance the flavors.
In a large bowl, combine the shaved corn kernels, chopped sweet onion, and sweet cherry tomatoes.
Pour the dressing over the corn, onion, and tomato mixture.
Toss gently to coat all the ingredients evenly with the dressing.
Season the salad with salt and pepper to taste. Remember that the blue cheese is salty, so don’t overdo it.
Let the salad sit at room temperature for 30 minutes to allow the flavors to mingle and meld together. This step is crucial for the best flavor.
Just before serving, stir in the blue cheese crumbles. Gently fold them in so they are evenly distributed throughout the salad.

Expert Tips & Tricks

Grilling the Corn: For a smoky flavor, soak the corn in water for 30 minutes before grilling. This prevents the husks from burning too quickly and allows the corn to steam inside.
Dressing Consistency: If the dressing is too thick, add a tablespoon or two of water to thin it out. Conversely, if it’s too thin, add a bit more olive oil.
Sweet Onion Substitute: If you don’t have sweet onion, you can use red onion. Soak the chopped red onion in cold water for 10 minutes to mellow out its sharpness.
Blue Cheese Alternative: Not a fan of blue cheese? Feta cheese or goat cheese are excellent substitutes.
Make-Ahead Tip: The salad can be made ahead of time, but add the blue cheese just before serving to prevent it from becoming soggy.

Serving & Storage Suggestions

This grilled corn and tomato salad is a fantastic side dish for grilled chicken, fish, or steak. It’s also delicious on its own as a light lunch. Serve it chilled or at room temperature.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the tomatoes can become a bit watery over time. It is not recommended to freeze this salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	723.5 kcal	N/A
Calories from Fat	418 g	58%
Total Fat	46.5 g	71%
Saturated Fat	14.8 g	74%
Cholesterol	42.5 mg	14%
Sodium	836.3 mg	34%
Total Carbohydrate	67.5 g	22%
Dietary Fiber	8 g	31%
Sugars	12 g	47%
Protein	20.9 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Version: Omit the blue cheese or substitute with a vegan blue cheese alternative. You can also add some toasted nuts for a similar textural element.
Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.
Herb Variations: Experiment with different herbs. Mint, cilantro, or chives would all be delicious additions.
Grilled Vegetables: Add other grilled vegetables such as zucchini, bell peppers, or eggplant to the salad.
Citrus Zest: Add the zest of a lemon or lime to the dressing for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn for this salad?
A: While fresh corn is ideal, frozen corn can be used in a pinch. Thaw it completely and pat it dry before grilling or sautéing it.

Q: How can I prevent the onion from being too strong?
A: Soak the chopped onion in ice water for 10-15 minutes to mellow out its sharpness. Drain well before adding it to the salad.

Q: Can I make the dressing ahead of time?
A: Yes, the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Q: What if I don’t have a grill?
A: You can roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, or until the kernels are tender and slightly charred. You can also saute the kernels in a pan with a little olive oil.

Q: How do I know when the corn is done on the grill?
A: The husks will be charred and the corn will be tender when pierced with a fork.

Final Thoughts

This Grilled Corn and Tomato Salad is a celebration of summer flavors, a perfect blend of sweet, savory, and tangy. It’s incredibly easy to make and always a crowd-pleaser. I encourage you to give it a try, experiment with different variations, and make it your own. Share your creations and feedback – I’d love to hear about your culinary adventures! Serve it alongside some grilled fish and a crisp white wine for the ultimate summer meal.

Grilled Corn and Tomato Salad Recipe