Name: Roasted Corn Tomato Basil Salad
Prep time: 20 min
Cook time: 7 min
Ingredients: ½ cup diced red onion; 1 cup halved grape tomatoes; 5 cobs of corn (shucked); ¼ cup basil (roughly chopped); ¼ cup white wine vinegar; ¼ cup olive oil; ½ teaspoon kosher salt; ½ teaspoon pepper; Juice from half of a lime (about 1 tablespoon)

I'm an affiliate

I hope you love the products I recommend! Just so you know, I may collect a share of sales or other compensation from the links on this page. If you use the links, thank you for supporting me! I really appreciate it!

Jump to Recipe Print Recipe

Last Updated on May 5, 2021 by Jess

Corn on the cob. For me, it’s the quintessential Fourth of July side dish. Maybe it’s because the volunteer fire department always had TONS of it at the huge Fourth of July celebration in my small hometown. Man, I looked forward to that corn all year, even when I had braces. Maybe it’s because I am from Wisconsin. If you’re from Wisconsin, you know the corn has to be “knee high by the Fourth of July.” What I know is that I don’t ever get enough sweet corn in my life during the summer. I don’t think there’s a limit.

Recently, my taste buds grew up a little bit and craved this combination of roasted corn, tomato, and basil. I love salads that mix up quick and have all the color, and this one delivers on both accounts! So here it is, a delightful roasted corn tomato basil salad. I hope it makes its way to your summer time get togethers 😉

Your ingredients

½ cup diced red onion
1 cup halved grape tomatoes
5 cobs of corn, shucked
¼ cup basil, roughly chopped

Dressing

¼ cup white wine vinegar
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon pepper
Juice from half of a lime (about 1 tablespoon)

Your steps

Begin by preheating the grill. Lightly spray corn with olive oil cooking spray and grill over medium heat until just charred, about 7 minutes total. Rotate as needed.

Allow the corn to cool slightly. Once cooled, cut the corn from the cob and toss with diced onion and grape tomatoes. Meanwhile, whisk dressing ingredients in a one cup liquid measuring cup. Pour over salad, feeling free to reserve some dressing if you are a “light dresser” for salads. Toss again. Finally, sprinkle the basil on top and give it one more stir.

As with most summer salads, the flavor will be best if you allow it to rest a few hours prior to serving. Enjoy!

All the colors make for a perfect summer salad.

Looking for other side dishes? Check out my cooking page!