Tuesday, September 6, 2011

Grilled Corn Salad

The flavours of summer combine to make this salad a great side dish for a BBQ.  With sweet local corn and cherry tomatoes fresh from the garden...it's simple and delicious!


  • 6 cobs of corn, grilled*
  • 1/2 cup diced red onion
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup chopped basil
  1. Preheat the grill to medium.  Remove the outer layers of the corn husks and then soak the whole cob in water for about 30 minutes.  Peel back remaining husks and remove hair.  Brush the kernels with olive oil; then pull husks back over the ear.   Place the cobs on the grill and cook for about 15 minutes.  
  2. Once the cobs have cooled, cut kernels off the cob.
  3. Add tomatoes, onion and basil to corn.
  4. Combine oil, vinegar, sugar, salt and pepper; mix well.  
  5. Stir the dressing into the corn salad and enjoy!
 *The grilled corn gives the salad a nice smoky flavour, but you can also use cobs cooked on the stove top.


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5 comments:

  1. Made the chowder, changed it up a bit but it was great. Do any of you ladies have a recipe for chicken and dumpling soup, or just chicken and dumplings?

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  2. Looks like the grilled corn turned out wonderful! We sure enjoyed our Jubilee corn the other week. Can hardly wait to try this out!

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  3. This really looks fresh and tasty Judy!

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  4. I make a very similar salad. The only big differences are a little Dijon in the dressing and adding chunks of avocado. It's delicious.

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  5. oh yum, oh yum, oh yum! I just made this for a friend's BBQ tonite and I've had quite my share of 'tastes' already :)
    Anita Brown

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