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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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium-high heat and lightly oil the grate.

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  • 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.

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

Cook's Note:

I used cherry tomatoes and basil straight from our garden. The night before, we had grilled corn on the cob and I used the leftovers for this recipe.

Nutrition Facts

196 calories; protein 8.5g; carbohydrates 8.4g; fat 15g; cholesterol 32.3mg; sodium 322.4mg. Full Nutrition
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