Ingredients
Salad Ingredients
- 4 ears of corn (shucked)
- 2 cups cherry tomatoes (halved)
- 3 green onions (sliced)
- 1/4 cup basil leaves (julienned)
Dressing
- 1 lemon (juiced)
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
Instructions
- Preheat and prepare corn: Preheat the grill to 400°F. Rub each ear of corn with olive oil and sprinkle with salt. Place the corn on the grill and cook for about 10 minutes, turning every few minutes to ensure even grilling and light char marks on all sides. Once grilled, remove from heat and let cool slightly.
- Cut kernels: Using a sharp knife, carefully cut the kernels off the cob, holding the ear upright over a bowl or plate to catch the kernels.
- Combine salad ingredients: In a large serving bowl, add the grilled corn kernels, halved cherry tomatoes, sliced green onions, and julienned basil leaves.
- Dress and season: Drizzle the olive oil and freshly squeezed lemon juice over the salad. Season with salt and freshly ground black pepper to taste. Toss all ingredients together thoroughly to combine flavors evenly.
- Serve or refrigerate: Serve the salad immediately for best freshness and flavor. Alternatively, cover and refrigerate for up to 2 hours before serving to allow flavors to meld.
Notes
- For extra smokiness, char the corn directly over high heat or open flame if your grill permits.
- This salad can be prepared partially in advance by grilling the corn and storing it chilled, then assembling right before serving.
- Try adding diced avocado or crumbled feta cheese for variation.
- Use fresh basil for the best aromatic flavor; substitute with fresh cilantro or mint if desired.
- Adjust lemon juice and olive oil quantities to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
