This Mediterranean-inspired grilled corn salad is a fresh change of pace from the ones made with cilantro, lime, and mayo. With sweet charred corn, juicy tomatoes, crisp cucumber, and a splash of balsamic, this colorful salad is easy to pair with your favorite vegan grilled dishes.
Inspired by my recipe for vegan tomato basil cucumber salad, this 30-minute lettuce-free salad swaps out the tofu feta for sweet summer corn.
And don't worry if you can't find fresh corn on the cob. Frozen corn lightly charred on the stove makes a great substitute.
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Excellent! Pretty, flavorful and really tasty!
- Deb
Ingredients
- Fresh corn on the cob: Or substitute defrosted frozen corn. Trader Joe's sells frozen grilled corn that is perfect for this grilled corn salad.
- Tomatoes: Any size or shape will work, such as Roma, cherry, or grape tomatoes.
- Sweet onion: Look for Walla Walla, Vidalia, and Maui, if available, or substitute red onion.
- Cucumber: Any variety such as common or English cucumbers.
- Olive oil, balsamic vinegar, and salt and pepper: For the simple dressing.
- Fresh basil: Use it for garnish. In my opinion, the more the better! If basil isn't available, fresh parsley makes a great substitute.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make grilled corn salad
- Grill the corn: If using fresh corn, grill the ears until charred in spots, turning occasionally. Let cool until you can comfortably touch it, then cut the kernels off the cob. If using frozen corn, thaw completely and pat dry before sauteing in a skillet for a bit of char.
- Assemble the salad: In a large bowl, combine the grilled corn, tomatoes, cucumber, and sliced onion.
- Dress it: Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Gently toss everything together until well combined.
- Finish and serve: Top with fresh basil leaves just before serving.
Serving suggestions
Grilled corn salad is a vibrant side for a colorful and satisfying plant-based meal. Try it with smashed chickpea salad sandwiches, crispy baked pesto tofu, or any of your favorite entrees.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Grilled Corn Salad with Tomatoes and Cucumbers
Ingredients
- 3 ears corn, (or substitute 2¼ cups of defrosted frozen corn)
- 3 cups tomatoes, roughly chopped (or halved or quartered if using cherry tomatoes)
- 1 cucumber, sliced lengthwise, seeds removed, and sliced into half moons
- ½ sweet white onion, (Maui, Walla Walla, or Vidalia) sliced (or substitute red onion)
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- salt and pepper, to taste
- fresh basil leaves, for garnish (or substitute fresh parsley)
Instructions
- Grill the corn: If using fresh, remove the husks and grill the ears until charred in spots, turning occasionally. Let cool slightly, then cut the kernels off the cob. If using frozen thawed corn, saute in a skillet until lightly charred, if desired.3 ears corn
- In a large salad bowl, combine the corn kernels, tomatoes, cucumber, and onion.3 cups tomatoes, 1 cucumber, ½ sweet white onion
- Drizzle over the olive oil and balsamic vinegar.1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic vinegar
- Toss well to combine.
- Season with the salt and pepper, to taste, and garnish with the fresh basil leaves.salt and pepper, fresh basil leaves
- Serve immediately, or refrigerate until ready to eat.
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Notes
Nutrition
Nutritional information is an estimation.
Deb says
Excellent! Pretty, flavorful and really tasty!
Amy Katz says
Thank you so much, Deb! I appreciate you coming back and leaving a rating and comment. 🙂
vinnie says
I haven't tried it yet but it looks really Yummy, Only add-on I have is black and green olives and maybe a few capers
Amy Katz says
Thanks Vinnie! Great ideas.