In the heart of corn and tomato season, this is my go-to salad/side dish/topping for grilled chicken. Grilling corn (or just about anything else) in foil packets provides an extra buffer from the heat and makes for extra-easy cleanup. 

Since the corn is easier to handle and cut off the cob when it’s cooled, I’ll often grill extra corn for dinner one night and set some ears aside for this salad the next day.  And because tomatoes shouldn’t be refrigerated (their texture can turn mealy), this salad is best made shortly before serving. It can, however, be kept at room temperature for several hours.

To make shucking corn easier and less messy, send the kids outside with this “fun project”.

Easy Grilled Corn & Tomato Salad

Serves  6

• 4 ears corn, shucked (reserve a few husks for grilling)
• 2 large beefsteak tomatoes, coarsely chopped
• ½ teaspoon kosher salt or sea salt
• 1/4 cup finely chopped shallot or red onion
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• Freshly ground black pepper
• 1/3 cup fresh basil chiffonade

Grill the corn:

Heat grill to medium-high. Arrange shucked corn ears on a large piece of heavy duty aluminum foil. Place a few husks under the ears for extra protection and flavor (optional); seal foil packet tightly and place on grill.

Bi-color corn is especially beautiful!

Cook for about 5 minutes, then flip packet to cook the other side for another 5 minutes. Take packet off heat and let cool a few minutes before opening packet.

When corn is cool enough to handle, cut off the cobs. Add corn to large  bowl.

I break ears in half for a more stable base for cutting off the cob.

Coarsely chop tomatoes and sprinkle with 1/2 teaspoon kosher or sea salt. (To chop beefsteak tomatoes, I core and slice them with a serrated knife and then cut the slices into chunks.)

Summer beefsteak tomatoes are so juicy and flavorful, sometimes I’ll make “tomato soup” for lunch: beefsteak tomato, sprinkled with sea salt and drizzled with a little sherry vinegar. 

Add tomatoes to bowl with corn. Gently stir in the chopped shallots/red onion, sherry vinegar, olive oil, a few grinds of black pepper, and the basil chlffonade. (This just means thinly sliced basil.)

To make chiffonade, roll up a stack of basil leaves and slice thinly.

Taste and adjust seasoning if necessary. (Extra-large tomatoes might require an extra pinch of salt.) Serve right away, or keep at room temperature for up to 4 hours.

Bowlful of summer!

PS – Freshly cut basil stems make a country-chic countertop arrangement!