Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!

Recipe Summary

25 mins
25 mins
2 hrs
2 hrs 50 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.

  • Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.

  • Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

Cook's Notes:

Grilling the corn in the husk makes it sweeter. The silk breaks down and gives it a great taste that needs no seasoning.

You can substitute fresh garlic with 1/2 teaspoon garlic powder. If you like, use canola oil instead of olive oil.

The longer the salad is refrigerated, the better it tastes.

Nutrition Facts

173 calories; protein 2.9g; carbohydrates 17.2g; fat 11.8g; sodium 305.5mg. Full Nutrition