Griddled Indiana Corn and Tomato Salad with Basil Vinaigrette
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.
Ingredients
- 2 cups (from 3 ears) fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic clove, minced
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately or chill for 15 minutes to meld flavors.
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.
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