Summer Salad with Grilled Corn and Cherry Tomatoes

This summer salad with grilled corn and cherry tomatoes recipe includes bell pepper, onion, and basil with a rice wine vinegar and lime vinaigrette.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 173 Calories

Ingredients

• 1 clove garlic, minced
• 1 large red bell pepper, chopped
• 2 tablespoons lime juice
• 1 small red onion, chopped
• 2 cups quartered cherry tomatoes
• 8 ears corn in the husk
• 0.25 cup chopped fresh basil
• 0.25 teaspoon freshly ground black pepper
• 0.25 cup rice vinegar
• 0.5 cup olive oil
• 1.25 teaspoons salt
• 0.5 teaspoon grated lime zest

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Trim corn husks of any long hanging parts and excess silk. Place in a large bowl covered with water; soak for 1 hour.

Step 3

Cook corn on the preheated grill, flipping a ¼ turn, about every 6 minutes, until all sides have been grilled, about 24 minutes. Cool corn enough until easy to handle.

Step 4

Remove husks; cut kernels off cobs into a bowl. Add cherry tomatoes, bell pepper, onion, and basil to corn.

Step 5

Whisk olive oil, vinegar, lime juice, salt, garlic, lime zest, and black pepper together in a small bowl until well blended; pour over corn salad and toss to coat. Cover the bowl with plastic wrap; refrigerate at least 1 hour.