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Roasted Corn and Heirloom Tomato Salad


"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."
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45 m servings 116 cals
Original recipe yields 8 servings

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 116 calories; 5.4 g fat; 16.6 g carbohydrates; 3 g protein; 0 mg cholesterol; 21 mg sodium. Full nutrition

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Read all reviews 10
  1. 11 Ratings

Most helpful positive review

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, a...

Most helpful critical review

How crazy am I, but I subbed 1 1/2c thawed frozen corn & regular tomatoes chopped. I also just made the "topping," no salad mix. Pretty, but not wowing in flavor.

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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, a...

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!

We absolutely loved the smoked taste from the roasted corn and peppers in this salad. It was light, yet so full of flavor! I'll definitely be making this again soon!

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

I made this according to the recipe, with one omission -- I left out the greens, as I was already serving a green salad. The salad was delicious, and less time consuming to make than I expected....

Wonderful recipe. I substituted green and red bell peppers for the tomatoes because we were not going to eat it until the next day and tomatoes do not hold up well. Made a very eye appealing...

This recipe is both beautiful and delicious. I have made it several times and have at times added avocado and or fresh basil. Definitely double the recipe so you can munch on the leftovers the n...

Great summer salad. Good for warm spring days too when you're itching to get the grill going. Per another review, I added a bit of feta cheese. Served with grilled pork chops.

I added 1/4 cup of feta cheese. The roasted corn made this dish sweet and delish. Will definitely make this again!