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Roasted Corn and Heirloom Tomato Salad

Roasted Corn and Heirloom Tomato Salad

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    45 m
Dean

Dean

Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
  3. Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
  4. Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.
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Reviews

Steven
12

Steven

8/1/2012

I made this very colorful salad as one of my side dishes for the Baby Back Ribs I made in the oven I built from Mother Earth News. (Oven, grill, smoker, stove). It was a hit with the people, and I wish I had quadrupled the recipe, as I had doubled the recipe as None was left. I added more chopped red onions due to their sweet and interesting flavor. I also added some sauteed shrimp that was cut in half. Great recipe

arich01
4

arich01

2/28/2013

This dish was gone in a flash! Everyone loved it! Very light, fresh, and beautiful dish. This is a great summery dish, perfect for barbeque get togethers! This will be made often!

breggae
1

breggae

7/5/2014

We absolutely loved the smoked taste from the roasted corn and peppers in this salad. It was light, yet so full of flavor! I'll definitely be making this again soon!

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