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.Check out the charred goodness. Yum. Whisk and pour! Worth it if you wait, but I usually dive in right away!
Looking for other side dishes? Check out my cooking page!
Roasted Corn Tomato Basil Salad
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
Instructions
- Preheat the grill to medium heat.
- Lightly spray corn with olive oil cooking spray and grill over medium heat until just charred, about 7 minutes total, rotating as needed.
- Allow the corn to cool slightly.
- 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, sprinkle the basil on top and give it one more stir.
