Cherry Tomato and Corn Salad recipe

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Ingredients

1 ear corn on the cob, unhusked, or to taste
1 pint cherry tomatoes, halved
4 ounces smoked Gouda cheese, cut into 1/2-inch cubes
2 tablespoons olive oil, or to taste
8 fresh basil leaves, cut into strips, or to taste
sea salt and ground black pepper to taste

Nutrition Info

195.8 calories
carbohydrate: 8.4 g
cholesterol: 32.3 mg
fat: 15 g
fiber: 1.4 g
protein: 8.5 g
saturatedFat: 6 g
servingSize: -
sodium: 322.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for medium-high heat and lightly oil the grate.

  2. Place corn on the grill, cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks, cut kernels off the cob.

  3. Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl, mix gently to blend.

Recipe Yield

4 servings

Recipe Note

Sweet tomatoes, smoky Gouda, and crisp corn come together for an excellent bite that's bursting with flavor. I threw this together for a picnic with things I had on hand. Serve right away or refrigerate to let the flavors blend. Enjoy!

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