Grilled Corn Summer Salad

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Grilled Corn Summer Salad

Course: Salads & Dressings
Follow our favorite grilled steak recipe here and chase it with this bright salad that cooks alongside your meat.
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  • 4 Large tomatoes
  • 1/2 Red onion
  • 1-1/2 cup Hot water
  • 1/4 cup Red wine vinegar
  • 1 Tbsp Brown sugar
  • 2 tsp Salt
  • 2 Ears of corn
  • 1 Tbsp Vegetable oil
  • salt and pepper To taste
  • 6 Persian cucumbers
  • 10 twists Black pepper
  • 1/2 Lime juiced
  • 12 Basil leaves
  • 2 Tbsp Red wine vinegar
  • 1/2 tsp Tabasco sauce
  • 2 Avocados


  • Slice your red onion paper-thin and soak in a small bowl with the water, vinegar, brown sugar and a touch of salt. Let these marinate while you prepare the rest of the salad.
  • Dice the tomatoes and cucumbers a place in a serving bowl. Sprinkle with salt and pepper and lime juice. Set aside.
  • Heat up your grill! Rub the corn with oil and grill until golden brown on all sides. Cool and scrape off the kernels.
  • A few minutes before serving, chiffonade the basil and place it and your vinegar and tabasco to the tomatoes and cucumbers. Mix, drain the onions and toss into salad. Slice the avocados and serve within 2-4 hours.