This Grilled Corn and Tomato Salad is a great side or main dish. Grill the corn for added flavor and add shredded chicken to make it a more well-rounded meal!
In our Memorial Day grilling/cooking frenzy, I somehow forgot to get the corn on the grill. We grilled it after we’d eaten everything else (which caused some groaning), but we have been able to use it all week for salads and munching. You can definitely replace grilled corn with canned or frozen corn in this recipe, but I love the extra crunch and flavor it adds. Grilled is always best, right? Grilling food is one of the best parts of summer, in my opinion.
I made this Grilled Corn and Tomato Salad on Tuesday, intending for it to last a few days in the fridge. Well, uh.. I ended up eating the entire salad in the span of twenty minutes. It is fresh, delicious, filling and totally healthy! It would work great as a summer party dish (double the recipe if you’re serving more than six people), side dish for just about any meal OR, of course, a solo lunch for a hungry, salad-loving individual.
How To Cook Frozen Corn On The Cob
Do you have corn on the cob sitting in your freezer and want to cook it quickly to use in this recipe? Read on for tips about how to cook frozen corn on the cob quickly, easily and with no fuss!
If you love spice, replace the paprika with cayenne pepper and add a tablespoon of chopped jalapeno peppers.
What was on your Memorial Day menu? Please share!
And what are your plans this coming weekend? I hope they involve fun and good food! Enjoy the grilled corn salad!
Grilled Corn and Tomato Salad
- 3 ears corn grilled, cut from cob
- 1 cup cherry or grape tomatoes halved
- 1/2 cup green onions sliced
- 1 avocado peeled, pitted and chopped
- 1 lime juice
- 1 tbsp. white wine vinegar
- 1 tbsp. olive oil
- 1/2 tsp. paprika
- Salt and pepper to taste
- Combine all ingredients in a medium bowl and mix well. Refrigerate until ready to serve!