Great Salad for Summer!
This healthy and colorful grilled Corn and Cherry Tomato Salad side dish pairs well with grilled meats and poultry, but you can serve it with just about any main course you prefer. Or you can eat it as a main course. I know my son does, he loves everything in it, and you can add a little hot sauce to it, and he’ll eat even more!
- Prep time: 10 minutes
- Cook time: 10 minutes
- Serves: 4
*Tip: If fresh corn is not in season, substitute 1 cup of frozen sweet corn prepared according to package instructions.
Grilled Corn and Cherry Tomato Salad Ingredients:
- *2 large ears of fresh corn, husks and silk removed
- 1 T. unsalted butter, melted
- 1 medium red onion, halved and cut into thick slices
- 1 lb. cherry or grape tomatoes, halved
- 1 large avocado, chopped
- ¼ c. fresh parsley, roughly chopped
- 3 T. fresh lime juice
- Sea salt and black pepper, to taste
Grilled Corn and Cherry Tomato Salad Directions:
- Brush corn with melted butter before placing corn and red onion slices on a pre-heated gas grill over medium direct heat or indoors on a grill pan sprayed with non-stick cooking spray set over medium-high heat.
- Cook corn until kernels are slightly charred, rotating one-quarter turn every couple of minutes until each side is done. Flip the red onion once while the corn is cooking. Remove vegetables from heat and slice kernels from the cob with a sharp knife. Discard cobs, transfer onions and corn kernels to a large salad bowl, and set aside.
- Add tomatoes, avocado, fresh parsley, and lime juice to the bowl. Season with salt and black pepper, to taste, and toss gently to combine. Serve immediately with your choice of main dish. Enjoy!
Serving suggestion- try it with the Tri-Tip Steak!
What’s your favorite summertime salad? Let us know in the comments below!
