Grilled Corn Salad from Lindsey Becker @ The Date Dish
Prep time: 
Cook time: 
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Serves: 2
  • 2 ears corn
  • ⅔ cup halved cherry tomatoes or chopped heirloom tomatoes
  • 3 Tbsp diced red onion
  • ½ large avocado, cut into ½-in. cubes
  • ⅛ cup chopped fresh basil leaves
  • 1 tablespoon Champagne vinegar
  • ½ teaspoon Dijon mustard
  • 2 Tbsp extra-virgin olive oil
  • Pinch of salt and pepper
  1. In a large pot of boiling water, cook corn for about 3 minutes. Shock in an ice bath until cool. Alternatively, lightly oil, season and grill until lightly charred on all sites.
  2. In a large bowl, combine tomatoes, onion, avocado, and basil
  3. Make the vinaigrette in a small bowl by combining remaining ingredients and whisk until blended
  4. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine
Recipe by Jackie Ourman at