Grilled corn and tomato salad is my summer go-to side! It can be made in advance so less time preparing and more facetime with your guests! It’s delicious on its own, but also adds a punch of flavour to your tacos, nachos or fish!
- ¼ cup melted butter
- ½ cup extra-virgin olive oil,
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 8 ears of corn, husks and silks removed
- 3 cups cherry tomatoes, stemmed and halved
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 lb. feta cheese, diced
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.
Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels. Add the tomatoes, onion, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.
In addition to this Grilled Corn Salad recipe, you can find more of my favourite salad recipes here.
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