Corn and Tomato Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
123 kcal
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Course
Side Dish
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Cuisine
North American
Corn and Tomato Salad Recipe
Description
The Corn and Tomato Salad recipe involves grilling whole shucked corn ears brushed with neutral cooking oil until lightly charred. Once cooled, the kernels are cut off and tossed with chopped basil and mint in a dressing made by whisking balsamic vinegar, olive oil, Dijon mustard, and minced garlic until smooth. Fresh tomato chunks are arranged on a serving platter lightly seasoned with salt and pepper, then topped with the dressed corn mixture. Crumbled feta cheese is sprinkled over the top, and additional fresh mint or basil may be added for garnish.
The grilling process enhances the corn's natural sweetness while adding a subtle smokiness that complements the acidity of the balsamic dressing. The combination of herbs adds freshness, and the feta contributes a creamy, salty note that contrasts with the crisp vegetables. The salad has a mix of textures from the tender corn kernels, juicy tomatoes, and crumbly cheese.
This salad makes a refreshing accompaniment to grilled meats or a light vegetarian option during warm seasons. It can work well as an appetizer or side dish and highlights fresh, seasonal produce with straightforward preparation.
Ingredients
- 3 ears corn shucked
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 2 tablespoons basil packed, chopped
- 2 tablespoons mint packed, chopped
- 1 lb tomato cut into large chunks
- ¼ cup feta cheese
- mint to serve, optional, extra
- basil to serve, optional, extra
Instructions
- Preheat your grill to medium-high heat. Rub the oil over the corn and then place it on your bbq. Grill the corn for 10 minutes, turning it a couple of times.
- While the corn is grilling, prepare the dressing. In a medium-sized bowl, whisk the balsamic vinegar, olive oil, dijon mustard, and garlic until it is smooth and creamy.
- When the corn is cooked and has cooled enough to touch, cut off the kernels. Add the corn, basil, and mint to the bowl with the dressing and mix well.
- Arrange the tomatoes on a platter and slightly season them with salt and pepper. Sprinkle the corn over the top then finish with the goat cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 123kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 87mg | 4% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 47mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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