Grilled Corn and Tomato Salad

Serves 4 (as a side )  Prep: 30 min.  Cook: 12  (grilled)  4 (boiled)

The colors and flavors in this lovely salad celebrate the end of summer season.  It is easy to make and a great accompaniment to grilled fish or chicken.


4 ears of fresh corn, silks removed, husks on and soaked in cold water for 30 minutes
¼ cup lime juice
1 Tablespoon Dijon mustard
1 clove garlic, minced
3 Tablespoons olive oil
Salt and black pepper to taste
1 pint cherry tomatoes, halved
¾ cup feta cheese crumbles (Grocery Outlet)
¼ onion, finely chopped
¼ cup fresh basil, chopped


  1. Heat grill to high.  Grill corn until charred on all sides, turning every few minutes until tender.  This will take 12 to 15 minutes.
  2. Allow to cool and remove husks from the corn.

Alternatively, if you don’t grill:

  1. Bring a large pot of water to a boil and add the corn on the cob (without husks). After 4 minutes, remove and cool.
  2. Use a sharp knife to cut the kernels from the cob into a large bowl.
  3. Combine the lime juice, mustard and garlic in a small bowl.
  4. Slowly whisk in the oil
  5. Season with salt and pepper.
  6. Add the dressing and remaining ingredients to the corn
  7. Toss well.