Grilled Missouri Corn and Tomato Salad with Fresh Basil Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bright and refreshing summer salad featuring smoky grilled corn, ripe tomatoes, and a zesty basil vinaigrette, perfect as a side or light meal. This American-inspired salad recipe (vegetarian), ready in about 27 minutes, pairs fresh corn on the cob, cherry tomatoes, red onion 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 220 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 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 ears of husked fresh corn with 1 tbsp olive oil. Grill the corn for 10-12 minutes, turning every 3 minutes until charred and tender.
  2. Step 2: Remove corn from grill and let cool slightly. Cut kernels off the cobs into a large bowl.
  3. Step 3: Add 2 cups halved cherry tomatoes, 1 small thinly sliced red onion, and 1/2 cup chopped fresh basil leaves to the bowl with the corn.
  4. Step 4: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the salad and toss gently to combine. If desired, sprinkle 1/2 cup crumbled feta cheese on top before serving.

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