Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring sweet charred corn and juicy tomatoes tossed in a fresh basil vinaigrette, perfect as a light summer side. This american-inspired salads (vegetarian) ready in about 20 minutes pairs (from 3 ears) fresh corn kernels, cherry tomatoes, halved, fresh basil leaves, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat a grill pan over medium-high heat until hot. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until kernels are lightly charred and fragrant.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove until emulsified.
  3. Step 3: In a mixing bowl, combine the grilled corn, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh basil. Pour the vinaigrette over and toss gently to coat evenly.
  4. Step 4: Serve immediately or chill for 15 minutes to meld flavors.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes, halved from drying out.

Can I substitute ingredients in Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes