Grilled Indiana Corn and Tomato Salad with Basil Vinaigrette

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

A fresh salad featuring sweet grilled corn and ripe tomatoes tossed with a vibrant basil vinaigrette that captures the spirit of Indiana summer. This american-inspired salads (vegetarian) ready in about 27 minutes pairs fresh ears of corn, halved cherry tomatoes, chopped fresh basil leaves 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 150 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: 15 min Cook: 12 min Serves 4 American cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Husk 4 fresh ears of corn and grill them for 10-12 minutes, turning every 3 minutes, until the kernels have light char marks and are tender.
  2. Step 2: Remove the corn from the grill and let cool slightly before cutting the kernels off the cob into a large bowl, about 2 cups of kernels.
  3. Step 3: Add 2 cups halved cherry tomatoes and 1/2 cup chopped fresh basil leaves to the bowl with the corn.
  4. Step 4: In a separate small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the vinaigrette over the salad and toss gently to combine. Chill for 10 minutes before serving to let flavors meld.

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Frequently asked questions

How long does Grilled Indiana Corn and Tomato Salad with Basil 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 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 fresh ears of corn from drying out.

Can I substitute ingredients in Grilled 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 Grilled 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 Grilled 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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