Grilled Corn Salad


  • 6 ear of corn, shucked and grilled on high until brown and nicely charred
  • ¼ cup red onion, diced small
  • 2 cloves garlic, minced
  • 2 fresh tomatoes. Remove the core and chop into ½-inch cubes
  • ¼ cup thinly sliced basil
  • ½ cup chopped kalamata olives
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon black pepper
  • Salt to taste


  • Cut the kernel off the cob and place in a large mixing bowl.
  • Add the diced onion, minced garlic, chopped tomato, sliced basil and chopped kalamata olives.
  • Mix in the balsamic vinegar, olive oil, and black pepper. Taste and adjust with salt if necessary
  • Serve with grilled shrimp, chicken, or fish.
  • Make about 1 quart.
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