This vibrant Grilled Tomato and Corn Salad is a quick, flavorful dish perfect for light lunches or dinner sides.
Packed with fiber from fresh vegetables, heart-healthy fats from avocado, and protein from feta cheese, it’s both nourishing and satisfying.
Easy to prepare in just 20 minutes, it’s ideal for busy weeknights or effortless meal prep.
Grilled Tomato & Corn Salad
Equipment
- 1 Outdoor grill or grill pan
- 1 Small bowl
- 1 Whisk or Fork
- 1 Cutting board
- 1 Chef’s Knife
- 1 Serving plate or small platter
- Brush (for oiling grill)
Ingredients
For the Grilled Tomato and Corn Salad:
- 2 large Roma tomatoes firm
- 1 ear fresh corn husked
- 1 –2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano Mexican or Italian
- ¼ tsp fine sea salt or to taste
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp cayenne pepper optional
- ½ avocado diced
- ¼ cup red onion thinly sliced or chopped
- ¼ cup feta cheese crumbled
For the Quick Green Onion Sauce:
- 1 cup green onions chopped
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp red wine vinegar
- Salt and freshly cracked black pepper to taste
Instructions
- Prepare the Green Onion Dressing: In a small mixing bowl, combine the chopped green onions, olive oil, honey, and red wine vinegar. Season with a pinch of salt and freshly cracked black pepper. Whisk thoroughly until the ingredients are fully incorporated and the dressing becomes slightly creamy. Set the sauce aside while you prepare the vegetables. This step ensures the flavors meld beautifully by the time the salad is ready.
- Season the Tomatoes: Rinse the Roma tomatoes and slice each in half lengthwise. Place the tomato halves in a medium-sized bowl. Drizzle lightly with olive oil, then sprinkle about two-thirds of the seasoning mix evenly over the tomatoes. Gently toss to coat each tomato half with oil and seasoning, ensuring every surface is flavored. This step is crucial for developing a rich, smoky flavor during grilling.
- Prepare the Corn for Grilling: Brush the husked ear of corn with olive oil on all sides. Sprinkle the remaining portion of the seasoning mix over the corn, making sure the spices adhere to the kernels. This coating enhances the natural sweetness of the corn and adds a hint of spice when grilled.
- Preheat the Grill or Pan: Heat your outdoor grill or grill pan to medium-high. If using an outdoor grill, lightly brush the grates with oil to prevent sticking. The grill needs to be hot to create caramelized grill marks on the tomatoes and corn, locking in their natural juices and flavors. A properly heated grill ensures the vegetables won’t fall apart.
- Grill the Tomatoes: Place the tomato halves cut side down on the preheated grill. Let them cook undisturbed for 2–3 minutes, or until you see nice charred grill marks forming. Carefully lift the tomatoes to check—they should release easily from the grill. Flip the tomatoes to grill the other side for an additional 2 minutes. Grilling intensifies the tomato flavor, giving a slightly smoky, sweet taste.
- Grill the Corn: Add the seasoned corn to the grill alongside the tomatoes. Rotate the ear of corn occasionally so that all sides are evenly charred and lightly caramelized. Grilling the corn enhances its natural sugars, providing a sweet, smoky contrast to the tangy tomatoes. Once the corn is lightly browned on all sides, remove it from the grill and let it cool slightly.
- Cut Tomatoes into Bite-Sized Pieces: Once the tomatoes are cool enough to handle, transfer them to a cutting board. Using a sharp knife, cut the grilled tomatoes into bite-sized pieces. Place these pieces onto a serving plate or a small platter, forming the base of your salad. This step ensures each bite is perfectly manageable and allows the dressing to coat the pieces evenly.
- Remove Corn Kernels: Carefully cut the kernels off the grilled corn by standing the ear upright on the cutting board and slicing downward with a sharp knife. Scatter the kernels evenly over the grilled tomato pieces on the serving plate. This adds both texture and a natural sweetness to the salad.
- Assemble the Salad: Add the diced avocado, crumbled feta cheese, and chopped red onion over the tomato and corn base. Drizzle the prepared green onion dressing evenly over the top. Optionally, sprinkle a pinch of salt and freshly cracked black pepper for extra flavor.
- Toss and Serve: Gently toss all ingredients together using salad tongs or two large spoons until the tomatoes, corn, avocado, and cheese are evenly coated with the dressing. Serve immediately. This salad is best enjoyed fresh, offering a vibrant mix of flavors and textures that is both satisfying and refreshing.
Notes
- Tomato Choice: Firm Roma tomatoes work best for grilling because they hold their shape under heat. Juicier varieties like heirlooms may become too soft, so reserve them for sandwiches or fresh salads.
- Corn Options: Fresh corn is ideal, but if unavailable, frozen kernels can be sautéed in a nonstick pan for 5–6 minutes until slightly charred.
- Cheese Alternatives: Feta adds tang and creaminess, but you can substitute cotija for a Mexican twist or omit for a vegan option.
- Seasoning Adjustments: Feel free to tweak the spice levels—cayenne is optional and adds a gentle heat without overpowering the fresh vegetables.
- Meal Size: This recipe serves two generously; increase quantities proportionally for larger gatherings.
Chef’s Secrets: Elevate Your Flavor Game
Grilling the tomatoes and corn properly is key to unlocking their full flavor potential.
Ensure your grill is very hot before adding the vegetables; this will caramelize the natural sugars and create those desirable smoky char marks.
Don’t rush the process—allow the tomatoes to develop a golden-brown crust before flipping.
When chopping the avocado, do it just before serving to prevent browning and maintain its creamy texture.
Finally, letting the green onion dressing rest for a few minutes allows the flavors to meld, enhancing the salad’s overall depth.
Serving Suggestions: Perfect Pairing Ideas
This salad shines as a light lunch or side dish for grilled meats, fish, or plant-based protein like grilled tofu or tempeh.
Pair it with a crisp white wine, such as Sauvignon Blanc, or a refreshing iced tea for a summery feel.
For extra texture, sprinkle roasted pumpkin seeds or toasted pine nuts over the salad.
Serve immediately after tossing to enjoy the contrast of warm grilled vegetables and creamy avocado.
Storage Tips: Keep It Fresh Longer
For optimal freshness, store the salad components separately if you plan to prepare in advance.
Keep the grilled tomatoes and corn in an airtight container in the refrigerator for up to 2 days.
Store the avocado and dressing separately to prevent browning and sogginess.
Once combined, consume within a few hours for the best flavor and texture.
Reheating is not recommended, as it can soften the grilled vegetables and reduce the salad’s vibrant appeal.
Frequently Asked Questions
1. Can I use other types of tomatoes?
Yes, but firmer varieties like Roma or vine tomatoes work best for grilling. Juicier heirloom tomatoes may fall apart on the grill.
2. Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or substitute with a plant-based cheese alternative. The salad will still be creamy and flavorful.
3. Can I grill this indoors?
Yes, a stovetop grill pan works perfectly. Preheat to medium-high heat and lightly oil the pan to prevent sticking.
4. Can I prepare the salad ahead of time?
You can prep the corn, tomatoes, and dressing in advance, but combine them with avocado just before serving to maintain freshness and prevent browning.
5. Can I adjust the spice level?
Definitely! The recipe includes optional cayenne for heat. You can increase, decrease, or omit it according to your taste preferences.
