Corn and Tomato Salad with Basil Vinaigrette Recipe

Name: Corn and Tomato Salad with Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup packed basil leaves, washed and dried; 1/2 teaspoon dijon mustard; 2 tablespoons white wine vinegar; 1/4 teaspoon salt; 1/8 teaspoon pepper; A pinch of sugar; 1/4 cup plus 1 tablespoon extra virgin olive oil; 2 tablespoons canola oil; 10 ears corn, husked; 3/4 pound cherry tomatoes, quartered; To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped. With the machine running, add the oils in a stream. P…

Servings: persons

3/4 cup packed basil leaves, washed and dried
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
A pinch of sugar
1/4 cup plus 1 tablespoon extra virgin olive oil
2 tablespoons canola oil
10 ears corn, husked
3/4 pound cherry tomatoes, quartered
To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped. With the machine running, add the oils in a stream. Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side. Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes. Season to taste with salt and pepper and serve.

1
To make the vinaigrette: Combine all vinaigrette ingredients except the oils in a food processor and process until the basil is finely chopped.
2
With the machine running, add the oils in a stream.
3
Preheat the grill (or grill pan).
4
Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side.
5
Remove corn from grill and cool.
6
Cut kernels from the cobs and mix with enough vinaigrette to cover generously.
7
Stir in tomatoes.
8
Season to taste with salt and pepper and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup packed basil leaves, washed and dried, 1/2 teaspoon dijon mustard, 2 tablespoons white wine vinegar, 1/4 teaspoon salt, and more.

Yes, Corn and Tomato Salad with Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corn and Tomato Salad with Basil Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions