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Grilled Corn and Tomato Salad


Grilled Corn and Tomato Salad
  • Gluten Free!
Serves: 4Ready In: 30 minutes

Why We Like It


Grilling fresh corn on the cob adds fantastic flavor to this mouthwatering salad!  Ideal to serve to family or friends...watch it disappear quick!

Grill the Corn:

  • 4 ears fresh corn on the cob (removed from the husks)
  • 1/2 Tbsp olive oil

Brush or spray the corn with oil and then place directly on the grill grates.  Grill the corn for 8-10 minutes, or until tender and lightly charred.  Let cool then cut the corn kernels off the cob and add to a large bowl.

Make the Dressing:

  • 2 Tbsp olive oil
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp honey
  • 1 Tbsp lime juice (juice from half large lime)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine.  Set aside.

Finish the Salad:

  • 1 1/2 cups cherry tomatoes (cut in half)
  • 1/2 red onion (chopped)
  • 2 green onions (sliced)
  • 1/2 jalapeno (seeds removed and finely diced)
  • 2 Tbsp fresh parsley (chopped)

Add to the bowl with the corn kernels.  Add the dressing and toss to combine.

Serve and Enjoy!

Quick Tips


To easily cut the corn kernels off the cob, simply stand the cob upright on a plate or shallow bowl.  With a sharp knife, cut at the base of the corn kernels (where they attach to the cob) starting at the top and working your way down.  Rotate the cob and do the next section.  Just cut slowly if you are using a plate so the kernels aren’t going everywhere.  (A bundt cake pan works great if you stand the cob up in the center hole and let the kernels fall in the pan!)

You can use regular balsamic vinegar instead of white balsamic vinegar, but it may slightly darken the color of the salad…but it will still taste great!

Nutrition Information for one serving


  • Calories: 280
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Total Carbohydrate: 45 g
  • Cholesterol: 0 mg
  • Fiber: 5.5 g
  • Sugars: 17 g
  • Protein: 7 g
  • Sodium: 105 mg
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