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Cherry Tomato Corn Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A grilled corn summer salad that pairs perfectly with meats and poultry.

Course: Side Dish
Cuisine: American
Keyword: grilled, summer
Servings: 4
Author: Ashley
Ingredients
  • 2 Large Ears of Fresh Corn Husks and silk removedĀ 
  • 1 Tbsp Unsalted Butter Melted
  • 1 Medium Red Onion Halved and cut into thick slices
  • 1 Pound Cherry or grape tomatoes Halved
  • 1 Large Avocado Chopped
  • 1/4 Cup Fresh Parsley Roughly chopped
  • 3 Tbsp Lime Juice
  • Salt and Pepper To taste
Instructions
  1. Brush the corn with melted butter before placing the corn and red onion slices on a pre-heated gas grill over medium direct heat. (You can also do this indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.)

  2. Cook the corn until kernels are slightly charred, rotating every couple of minutes until each side is done. While you're cooking the corn, flip the red onion once.

  3. Remove the onion and corn from the heat and slice the kernels from the cobs with a sharp knife. Add the corn and the onions in a large bowl.

  4. Add the tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve and enjoy.

Recipe Notes

If you don't have fresh sweet corn, don't fret. It's not as good (in my opinion), but you can easily make this with frozen sweet corn. Just prepare it according to the package directions and then follow the recipe.