There’s something so magical about grilling vegetables—the way the fire brings out their natural sweetness, and the smokiness that lingers in each bite. That’s exactly what makes this Grilled Tomato and Corn Salad a winner. Whether you’re preparing a simple weeknight meal or looking for something to wow your guests at a summer barbecue, this salad is the perfect balance of juicy tomatoes, sweet corn, and a light, zesty dressing that brings it all together. Trust me, you’re going to love this one!
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Why You’ll Love Grilled Tomato and Corn Salad
This dish isn’t just about the ingredients—it’s about creating moments. Here’s why this salad is bound to be a favorite:
- Versatile: Perfect for busy weeknights or a crowd-pleasing side at your next get-together. You’ll love how easily it adapts to any occasion.
- Budget-Friendly: Uses simple ingredients, so it won’t break the bank. You probably already have most of them in your kitchen!
- Quick and Easy: No complicated steps here. You’ll have a vibrant, flavorful salad in no time.
- Customizable: Want to add a little heat? A sprinkle of chili flakes or diced jalapeño will take this to the next level!
- Crowd-Pleasing: Everyone from kids to adults will love the fresh flavors.
Ingredients in Grilled Tomato and Corn Salad
This is the kind of recipe that feels fresh and exciting without requiring you to run out and buy a bunch of fancy ingredients. Let’s take a look at what you’ll need:
- Tomatoes: Look for ripe, juicy tomatoes—grilling them really enhances their natural sweetness.
- Corn on the Cob: Grilled corn adds a smoky sweetness that’s just irresistible.
- Red Onion: A little sharpness to balance the sweet and smoky flavors.
- Cilantro: Fresh and vibrant, cilantro adds a burst of flavor that brings the whole salad to life.
- Lime: A squeeze of lime juice gives this salad the zesty kick it needs.
- Olive Oil: For grilling the corn and tomatoes, and also to bring it all together in the dressing.
- Salt and Pepper: To season and bring out all the natural flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Grill:
Start by preheating your grill to medium-high heat. This will help you get those perfect char marks on the corn and tomatoes.
Grill the Vegetables:
Place the corn and tomatoes directly on the grill. Cook the corn for 10–12 minutes, turning occasionally, until it’s nicely charred. Grill the tomatoes for about 4-5 minutes, until they’re softened and a little smoky.
Prepare the Salad:
While the vegetables are grilling, dice the red onion and chop the cilantro. Set them aside in a large bowl.
Cut the Corn:
Once the corn is done, remove it from the grill and allow it to cool slightly. Then, slice the kernels off the cob and add them to the bowl with the onions and cilantro.
Chop the Tomatoes:
Cut the grilled tomatoes into large chunks and add them to the bowl.
Dress the Salad:
Drizzle the olive oil and squeeze the lime juice over the salad. Season with salt and pepper to taste. Give it all a gentle toss to combine.
Serve and Enjoy:
Serve the salad warm, or chill it for a bit if you prefer. Either way, it’s a flavor-packed, fresh dish that will steal the show!
How to Serve Grilled Tomato and Corn Salad
This salad pairs wonderfully with a variety of dishes. Here are a few serving suggestions to enhance your meal:
- Grilled Chicken: This salad makes the perfect side to a juicy grilled chicken breast.
- Steak or Fish: The smoky, slightly sweet flavors of the corn and tomatoes will complement any grilled protein.
- Tacos: Serve this salad as a topping for tacos or alongside your favorite Mexican dishes.
- Crusty Bread: A slice of warm, crusty bread for mopping up the juices makes the meal complete!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: You can grill the corn and tomatoes ahead of time and store them in the fridge. Just toss them with the dressing and fresh ingredients when you’re ready to serve.
- Experiment with Add-ins: Want to jazz it up? Try adding crumbled feta or grilled avocado for a creamy twist.
- Make It Spicy: Add a pinch of cayenne or some fresh chili for a little heat.
- Storage Tips: Leftovers can be stored in an airtight container for up to 2 days in the fridge. The flavors only get better as they marinate!
FAQ Section
Q1: Can I substitute fresh corn for frozen corn?
A1: While fresh corn gives this salad its smoky charred flavor, you can use frozen corn if needed. Just make sure to cook it thoroughly and get some color on it.
Q2: Can I make this dish ahead of time?
A2: Yes! You can grill the corn and tomatoes the day before and refrigerate them. Just toss everything together when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Q4: Can I freeze this dish?
A4: I wouldn’t recommend freezing the salad, as the texture of the tomatoes and corn can change. It’s best enjoyed fresh or within a couple of days.
Q5: What’s the best way to reheat this dish?
A5: You can reheat it in the microwave for a few seconds or serve it cold for a refreshing dish.
Q6: Can I double the recipe?
A6: Absolutely! This salad is easy to scale up for a crowd. Just make sure you have a big enough bowl to toss everything.
Q7: Can I add other veggies to the salad?
A7: Definitely! Feel free to add grilled bell peppers, zucchini, or even cucumber for added crunch and flavor.
Q8: Can I make this salad spicier?
A8: Yes! Add a little diced jalapeño or a sprinkle of cayenne pepper to heat things up.
Q9: Can I use a grill pan instead of an outdoor grill?
A9: Yes, a grill pan will work just as well for getting those beautiful grill marks and smoky flavors.
Q10: Can I make this salad without cilantro?
A10: Of course! You can substitute cilantro with parsley or basil for a different, but still fresh, flavor.
Conclusion
This Grilled Tomato and Corn Salad is the perfect dish for adding a burst of freshness and flavor to any meal. Whether you’re grilling up a family dinner or need a last-minute potluck contribution, this salad is sure to impress. So, fire up that grill and get ready to savor the smoky, sweet goodness of summer in every bite!
Print
Grilled Tomato and Corn Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 tacos
- Category: Dinner
- Method: Pan-fry
- Cuisine: Mexican
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are packed with flavor and make for a fresh, vibrant meal. The juicy shredded chicken is complemented by a creamy, zesty chimichurri sauce that takes the tacos to the next level.
Ingredients
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Instructions
For the Creamy Chimichurri Sauce: In a bowl, combine mayonnaise, Greek yogurt, minced shallot, chopped parsley, chopped cilantro, garlic, olive oil, red wine vinegar, and kosher salt. Stir until smooth and well combined. Set aside.,For the Shredded Chicken Filling: Heat avocado oil in a skillet over medium-high heat. Season the chicken breast with garlic powder, kosher salt, and black pepper. Cook the chicken for 5-6 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and shred the chicken with two forks.,Add the sliced jalapeno, chopped red onion, and cilantro to the shredded chicken, mixing well to combine.,To Assemble: Warm the flour tortillas in a dry skillet or microwave. Place a few spoonfuls of the shredded chicken mixture on each tortilla.,Top the chicken with shredded romaine lettuce, sliced red onion, avocado slices, and crumbled feta cheese.,Drizzle with the creamy chimichurri sauce and serve immediately.
Notes
You can make the creamy chimichurri sauce ahead of time and store it in the refrigerator for up to 3 days.,For extra heat, add more jalapeno or drizzle some hot sauce on top.,You can substitute the flour tortillas with corn tortillas if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg