Recipe courtesy of Cheryl Smith

Cherry Tomato and Grilled Corn Salad

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 2 quarts



  1. Whisk vinegar and oil, season with salt and pepper, to taste.
  2. Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.