Grilled Indiana Corn and Tomato Salad with Basil Vinaigrette
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.
Ingredients
- 4 fresh ears of corn
- 2 cups, halved cherry tomatoes
- 1/2 cup, chopped fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Add 2 cups halved cherry tomatoes and 1/2 cup chopped fresh basil leaves to the bowl with the corn.
- 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.
- Step 5: Pour the vinaigrette over the salad and toss gently to combine. Chill for 10 minutes before serving to let flavors meld.
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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