Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing Recipe

Name: Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large ears corn; Kitchen twine; 1 small or 1/2 large red onion, finely chopped; 2 cups grape tomatoes, quartered lengthwise; 4 to 5 large Thai basil leaves, roughly chopped; Kosher salt and freshly cracked black pepper; 1/2 cup chopped Thai basil leaves; 1/2 cup chopped cilantro leaves; 1/4 cup lime juice; 1/4 cup orange juice; 1 tablespoon honey; 2 teaspoons freshly grated ginger; 1 teaspoon lime zest; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh cracked black pepper; 1/4 cup canola oil

Servings: persons

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

1
Preheat a grill to medium-high heat.
2
Salad: Peel back the corn husks, but do not remove them completely.
3
Carefully pick off and discard the wispy silk threads that are attached to the corn.
4
Pull the husks back over the ears and tie the ends closed with kitchen twine.
5
Soak the corn in large bowl of cold water for 10 minutes.
6
Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender.
7
Remove them from the grill and let the ears cool to room temperature.
8
Vinaigrette: While the corn is cooling, prepare the dressing.
9
Puree all the ingredients, except the canola oil, in a blender or food processor.
10
After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running.
11
Blend for 30 seconds, then transfer the dressing to a bowl.
12
Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs.
13
Add the red onion and grape tomatoes and mix to combine.
14
Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together.
15
Reserve the remaining dressing.
16
Gently stir in the basil leaves.
17
Season the salad with salt and pepper to taste, and add more dressing, if desired.
18
Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.
19
A viewer, who may not be a professional cook, provided this recipe.
20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 8 large ears corn, Kitchen twine, 1 small or 1/2 large red onion, finely chopped, 2 cups grape tomatoes, quartered lengthwise, and more.

Yes, Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing 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.

Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing

How did you like this recipe?

Frequently Asked Questions