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Grilled Corn with Tomatoes & Basil

This simple and fresh salad is the perfection of summer flavors. It travels well for picnics, potlucks and fabulous along side of your favorite BBQ chicken.
Author Loosely adapted from Bon Appetit 1997


  • 5 large ears sweet corn
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1/4 cup thinly sliced fresh basil
  • 4 plum tomatoes seeded, chopped
  • 3 tablespoons good quality balsamic vinegar


  1. Remove husks and silk from corn. Over a hot grill or an open gas-stove flame, char the corn until lightly blackened. Once charred, remove cob from heat, and when cool enough to handle, shave off kernels using a large knife.
  2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 3-4 minutes. Remove from heat.
  3. Transfer corn mixture to large bowl. Let cool. Stir in tomatoes and vinegar.
  4. Season with salt and pepper.
  5. Cover; chill 1 hour or up to 8 hours.
  6. Right before serving mix in basil.