Corn is the epitome of summer. And if you are attending a BBQ, you can pretty much guarantee there will be corn. I definitely will admit that plain buttered corn, kind of bores me. Don’t get me wrong it is delicious, but the sweet, crisp kernels beg to be tossed in a salad. This Grilled Corn Salad with Tomato and Jalapeno is refreshing and simple. Grilling the corn gives it more flavor as it is sweet and smokey. Adding tomatoes and the kick of a jalapeno make it an all-around hearty salad with tons of flavor. This corn salad also makes a great potluck salad, because it can be eaten at room temperature.
Grilled Corn, Tomato and Jalapeno Salad
Author: Dominique Cook
Recipe type: Salad
Serves: 4
Ingredients
- vegetable oil for the grill
- 4 ears of corn, shucked
- 2 tbsp, unsalted butter
- 1 cup grape tomatoes, sliced in half
- 1 small jalapeno minced, seeded or de-seeded (depending upon your heat preference)
- 2 scallions, chopped
- 2 tbsp, basil chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- Prepare a grill for medium heat and oil the grates. Once hot, grill corn, turning occasionally, until crisp and tender and some of the kernels have a deeply browned color, about 12-15 minutes. Transfer to a platter and allow to cool slightly. Slather the corn with butter.
- In a large bowl, once cool enough to handle, slice the corn off the cob and into the bowl. Add the tomatoes, jalapeno, scallions, basil, lime juice, olive oil, and salt. Toss until combined. Serve.
