READY IN 45 mins

Roasted Corn and Heirloom Tomato Salad

Read Reviews (3)

"Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes." — Dean

Directions

Preheat grill for medium heat and lightly oil the grate.
Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Aug 01, 2012

I made this very colorful salad as one of my side dishes for the Baby Back Ribs I made in the oven I built from Mother Earth News. (Oven, grill, smoker, stove). It was a hit with the people, and I wish I had quadrupled the recipe, as I had doubled the recipe as None was left. I added more chopped red onions due to their sweet and interesting flavor. I also added some sauteed shrimp that was cut in half. Great recipe

—Steven

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Feb 28, 2013

This dish was gone in a flash! Everyone loved it! Very light, fresh, and beautiful dish. This is a great summery dish, perfect for barbeque get togethers! This will be made often!

—arich01

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4 Ratings

Sep 14, 2012

One of the easiest best tasting salad we've ever had.

—JDC

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Nutrition

Calories
116 kcal
6%

Carbohydrates
16.6 g
5%

Cholesterol
0 mg
0%

Fat
5.4 g
8%

Fiber
2.9 g
12%

Protein
3 g
6%

Sodium
69 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Corn and Heirloom Tomato Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 116
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 0.7g 4 %
Cholesterol 0mg 0 %
Sodium 69mg 3 %
Potassium 413mg 12 %
Total Carbohydrates 16.6g 5 %
Dietary Fiber 2.9g 12 %
Protein 3g 6 %
Sugars 6.7g
Vitamin A 63 %
Vitamin C 105 %
Calcium 5 %
Iron 12 %
** Thiamin 14 %
** Niacin 15 %
** Vitamin B6 11 %
** Magnesium 13 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.