Grilled Corn & Tomato Salad

Charring corn on the grill is a beloved summer ritual that unlocks deep, caramelized sweetness. Here, those smoky kernels join ripe tomatoes, fresh basil, and cotija in a simple salad built for sunny lunches.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 230 cal
• 7g protein
• 26g carbs
• 13g fat
• 5g fiber

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Ingredients

• 4 ears of fresh corn
• 1 1/2 pounds ripe tomatoes
• 1 medium red bell pepper
• 1/3 cup packed fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup crumbled cotija or feta
• 2 tablespoons chopped fresh chives

Instructions

1. 1Preheat a gas grill or grill pan to medium-high heat, about 400°F. Husk the corn and remove any silk. Lightly brush the ears with a little of the olive oil.
2. 2Grill the corn, turning every 2 to 3 minutes, until kernels are charred in spots and bright yellow, about 8 to 10 minutes total. Transfer to a cutting board to cool slightly.
3. 3While the corn cools, core and dice the tomatoes into bite-size chunks and place them in a large bowl so their juices collect. Core and finely dice the red bell pepper.
4. 4Stand each ear of corn upright and slice the kernels off close to the cob; add the warm kernels and any milky juices to the tomatoes.
5. 5Mince the garlic clove finely. In a small bowl whisk the remaining olive oil, lemon juice, garlic, salt, and black pepper into a bright dressing.
6. 6Pour the dressing over the corn, tomatoes, and diced pepper. Toss gently so the warm corn softens the tomatoes just enough without making them watery.
7. 7Tear or chiffonade the basil leaves and fold most of them into the salad along with the chopped chives.
8. 8Taste and adjust seasoning. Spoon into lunch containers or a serving bowl, top with crumbled cotija or feta and the remaining herbs, and serve warm or at room temperature.