Grilled Corn Tomato Cucumber Salad is a healthy and delicious summer dish. It’s ready in under 30 minutes and is naturally vegan and gluten-free. Try this Mediterranean inspired salad as a side dish or light meal.
Every summer I look forward to enjoying fresh corn on the cob.
It’s a healthy vegetable high in vitamin C, magnesium, B vitamins, and dietary fiber.
We love going to our local farm stand and buying the freshly picked ears.
They are so sweet, you don’t even need any butter or seasoning to enjoy them.
Plus recently I started grilling the corn, which really brings out the sweetness.
And now my favorite way to enjoy it is in Grilled Corn Salad with Tomatoes and Cucumbers.
How to grill corn
There are several methods you can use for grilling corn.
I came across the detailed article The Food Lab: Three Ways to Grill Corn which details the different ways to grill corn with the positives and negatives of each.
When I first starting making grilled corn, I would throw the entire husk on the grill and let it cook.
While I loved how the corn turned out, I hated getting the blackened husk all over myself and my kitchen floor.
Then I tried wrapping the shucked corn in aluminum foil.
The corn turned out well, but it was a bit of a chore to check for doneness since I had to unwrap and rewrap the foil packet.
Plus the corn didn’t get the nice char I was looking for.
So then I decided to shuck the corn and throw it onto the grill.
The corn looked exactly how I wanted it with a nice smoky flavor.
My backyard also smelled like popcorn, which I didn’t mind at all.
Sweet onion is a delicious addition to Grilled Corn Salad.
Look for mild white onions such as Walla Walla, Vidalia, or Maui.
I’m fortunate to be able to buy Maui onions at the same farm stand where I buy my corn.
I’m usually not a huge fan of raw onions, but these ones are less acidic and so much sweeter than other varieties of onion.
However, if you can’t find sweet onions where you shop, feel free to use whatever variety of onion you prefer.
And slicing the onions couldn’t be easier.
I slice the onion in half lengthwise, then follow the lines with my knife.
Grilled Corn Salad ingredients
You only need a few ingredients to make this Grilled Corn Salad:
- Tomatoes (any size or shape)
- Sweet onion (or your favorite variety)
- Olive oil (omit if following an oil-free diet)
- Balsamic vinegar
- Fresh basil
- Salt and pepper
No complicated ingredients needed.
And all are part of a healthy plant-based Mediterranean diet.
In addition, you can customize this recipe to suit your taste.
If you want to add more protein to this salad, kidney beans or chickpeas would compliment it well.
Plus I would never say no to avocado.
What to serve with your salad
If you’re looking for main dishes to go with your summer salad, try these favorites:
- Zucchini Chickpea Stew
- Cauliflower Curry Grill Packets with Yogurt Sauce
- Basmati Rice Pilaf with Chickpeas and Dried Fruit
- Avocado Basil Pesto Pasta
- Grilled Tofu Steaks
- Vegan Pasta Bake with Zucchini
Grilled Corn Salad Recipe
If you can’t find fresh corn, you can substitute 2 1/4 cups of defrosted frozen corn for the 3 ears in this recipe. And even better, you can use the frozen grilled corn that Trader Joe’s sells.
However, there’s nothing like fresh corn on the cob straight off the grill.
If you have leftovers, Grilled Corn Salad will keep for a few days covered and refrigerated. However, I recommend removing the old basil leaves and adding new ones for optimal flavor.
To prep this salad in advance, you can grill the ears of corn and refrigerate them until you’re ready to make the salad.
If you love this recipe, please give it 5 stars!
Grilled Corn Salad with Tomatoes and Cucumber
- 3 ears corn grilled, kernels cut off the cob
- 3 cups tomatoes roughly chopped (or halved or quartered if using cherry tomatoes)
- 1/2 sweet onion (Maui, Walla Walla, or Vidalia) sliced
- 1 cucumber sliced lengthwise, seeds removed, and sliced into half moons
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
- fresh basil leaves for garnish
- In a large salad bowl, combine the corn kernels, tomatoes, onion, and cucumber.
- Drizzle over the olive oil and balsamic vinegar.
- Toss well to combine.
- Add the salt and pepper, to taste, and garnish with the fresh basil leaves.
- Serve immediately, or refrigerate until ready to eat.