Grilled Corn and Tomato Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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4 ears corn, shucked

2 garlic cloves

1 teaspoon salt

1/8 cup balsamic vinegar

Salt and pepper

1/2 cup extra-virgin olive oil

2 pounds heirloom tomatoes, quartered and seeded


  1. Heat a grill.
  2. Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels.
  3. Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning.