Contents
- 1 The First Bite That Stole My Heart
- 2 My Messy First Attempt
- 3 Why This Salad Works
- 4 A Dish With Roots
- 5 Ingredients:
- 6 How to Make Grilled Corn Tomato Summer Salad
- 7 3 Fun Twists on This Salad
- 8 Serving Ideas & Pairings
- 9 Keep It Fresh & Easy
- 10 Oops-Proof Your Salad
- 11 Your Questions, Answered
- 12 Summer on a Plate
- 13 Grilled Corn Tomato Summer Salad
The First Bite That Stole My Heart
I still remember the crunch of charred corn, the burst of juicy tomatoes. It was at a backyard potluck years ago. A friend brought this salad, and I couldn’t stop sneaking bites. The tangy dressing mixed with creamy mozzarella? Magic. Ever wondered how to turn simple summer veggies into something unforgettable? This salad does it. Now it’s my go-to for picnics and lazy dinners. Share your favorite summer dish in the comments—I’d love to try it!My Messy First Attempt
The first time I made this, I forgot to oil the grill. Corn kernels stuck like glue! I salvaged it by scraping them off with a knife. Lesson learned: patience and oil matter. Home cooking isn’t about perfection—it’s about laughing at the mess and savoring the results. Now I double-check the grates every time. What’s your funniest kitchen fail? Tell me below!Why This Salad Works
– The charred corn adds smoky sweetness, balancing the tangy lemon dressing. – Creamy mozzarella softens the sharp bite of red onion. Which flavor combo surprises you most? Is it the honey and vinegar or the scallions with cucumber? Try it and decide!A Dish With Roots
This salad nods to farm-to-table traditions, blending Native American corn with Mediterranean flavors. It’s a modern twist on summer feasts. *Did you know?* Corn was first grown in Mexico over 9,000 years ago. Today, it’s a global staple. Food connects us across time and place. What’s your family’s favorite heritage recipe? Share it with us!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh corn | 4-5 ears | |
| Grape tomatoes | 10 ounces | Halved or quartered |
| Cucumber | 1 | Halved, seeded, and diced |
| Low moisture mozzarella cheese | 3/4 cup | |
| Red onion | 1/2 cup | Thinly sliced |
| Scallions | 3-4 | Chopped |
| Fresh lemon | 1 | Zest and juice |
| White wine vinegar | 1/3 cup | |
| Honey or agave nectar | 1 tablespoon | |
| Coarse kosher salt | 1 teaspoon | |
| Ground black pepper | 1/2 teaspoon |
How to Make Grilled Corn Tomato Summer Salad
Step 1 Heat the grill to medium. Oil the grates to prevent sticking. Add corn, turning for even char. Cool before cutting. (Hard-learned tip: Grill extra corn—it’s great for snacks!) Step 2 Toss tomatoes, cucumber, mozzarella, red onion, and scallions in a big bowl. Keep it colorful. Let flavors mingle while corn cools. Step 3 Cut kernels off cooled corn. Some clumps are okay—they add texture. Gently mix corn into the bowl. Step 4 Whisk lemon zest, juice, vinegar, honey, salt, and pepper. Taste as you go. Adjust sweetness or tang to your liking. Step 5 Pour dressing over salad, toss well. Chill before serving. Retoss and reseason if needed—cold dulls flavors. What’s your go-to summer salad ingredient? Share below! Cook Time: 15–20 minutes Total Time: 35 minutes Yield: 6 servings Category: Salad, Side Dish3 Fun Twists on This Salad
Spicy kick Add diced jalapeños or a pinch of chili flakes. Heat lovers will crave seconds. Protein boost Toss in grilled chicken or chickpeas. Makes it a hearty main dish. Fruity twist Swap tomatoes for diced peaches or mango. Sweet and summery vibes. Which twist would you try first? Vote in the comments!Serving Ideas & Pairings
Serve with grilled fish or crusty bread. Top with fresh basil for extra flair. Drink pairings: Iced herbal tea (non-alcoholic) or a crisp rosé (alcoholic). Both refresh. Which would you choose tonight—tea or wine?
Keep It Fresh & Easy
This salad stays crisp in the fridge for 2 days. Skip freezing—the veggies turn soggy. If it sits overnight, taste before serving. A pinch of salt wakes up flavors. *Fun fact*: Chilling softens sharp onion bites. Batch-cook tip: Grill extra corn for quick salads later. Why this matters: Freshness equals crunch. No one likes limp cucumbers. Got leftovers? Toss in greens for a next-day lunch boost. What’s your go-to trick for reviving chilled salads? Share below!Oops-Proof Your Salad
Issue 1: Dressing too tart? Add a drizzle of honey. Issue 2: Corn kernels flying everywhere? Cut them in a deep bowl. Issue 3: Cheese clumping? Toss it in last. Why this matters: Small tweaks save time and stress. Once, my corn rolled off the board—dogs got a snack! Now I steady it with a damp towel. Ever had a kitchen disaster turn into a win? Tell us!Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! All ingredients are naturally gluten-free. Just check labels on vinegar. Q: How far ahead can I prep? A: Chop veggies 1 day early. Add dressing 2 hours before serving. Q: No mozzarella? What swaps work? A: Feta adds tang. For vegan, try cubed avocado. Q: Doubling for a crowd? A: Double all but dressing. Add half first, then adjust. Q: Best herb to add? A: Basil or cilantro. Toss in just before serving.Summer on a Plate
This salad tastes like sunshine. Perfect for picnics or porch suppers. Tag @SavoryDiscovery on Pinterest—we’d love your twist! Happy cooking! —Elowen Thorn.
Grilled Corn Tomato Summer Salad
Description
Enjoy the fresh and vibrant flavors of this Grilled Corn Tomato Summer Salad, perfect for warm days.
Ingredients
Instructions
- Preheat the grill to medium heat and oil the grates. Add the ears of corn over direct heat, turning occasionally to cook the corn and give it char marks. When charred, remove from the grill and set aside to cool.
- In a large mixing bowl, add the tomatoes, cucumber, mozzarella cheese, red onion and scallions.
- When the corn has cooled, work with one ear set up vertically on a cutting board and using a sharp knife, cut off the corn kernels. Some may stick together in “corn ribs”, this is fine. Add the cut corn to the large mixing bowl and toss gently. Set side.
- In a small bowl, whisk together the zest and juice from one fresh lemon, white wine vinegar, honey/agave, salt and pepper.
- Pour the dressing over the corn and tomato salad, toss to combine. Cover and chill until ready to serve. Retoss before serving. If serving several hours later or next day, the salad might need to have the seasonings readjusted with salt and pepper as these tend to mute when chilled for long periods of time.
Notes
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Corn, Tomato, Summer, Salad, Grilled