Grilled Corn & Cherry Tomato Salad with Lemon Vinaigrette
A refreshing summer salad featuring charred corn, sweet cherry tomatoes, and a bright lemon-herb dressing, perfect for warm evenings. This mediterranean-inspired grilling ready in about 27 minutes pairs ears (husked) corn on the cob, (halved) cherry tomatoes, (thinly sliced) red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 ears (husked) corn on the cob
- 2 cups (halved) cherry tomatoes
- 1/2 cup (thinly sliced) red onion
- 1/4 cup (chopped) fresh basil
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat. Brush 4 ears corn on the cob with 1 tbsp olive oil, then place directly on grill grates. Grill for 10-12 minutes, turning every 3-4 minutes, until corn is charred in spots and kernels are tender.
- Step 2: Remove corn from grill and let cool slightly. Cut kernels off cob into a large bowl, then add 2 cups halved cherry tomatoes, 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh basil.
- Step 3: Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified. Pour over salad ingredients.
- Step 4: Toss gently to coat all ingredients evenly, then let sit for 15 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Corn & Cherry Tomato Salad with Lemon Vinaigrette take to make?
Total time is about 27 minutes (15 min prep + 12 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 Grilled Corn & Cherry Tomato Salad with Lemon 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 ears (husked) corn on the cob from drying out.
Can I substitute ingredients in Grilled Corn & Cherry Tomato Salad with Lemon 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 Grilled Corn & Cherry Tomato Salad with Lemon 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.
What goes well with Grilled Corn & Cherry Tomato Salad with Lemon Vinaigrette?
Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
