Smoky Kissed Corn & Charred Tomato Salad

This one’s summer in a bowl, my friend. Think sun-ripened tomatoes that burst with juicy sweetness, grilled corn with just the right amount of smoky char, and a zippy dressing that ties everything together with a tangy, herby hug. It’s vibrant, it’s fresh, and it tastes like a backyard barbecue and a garden picnic had a delicious baby.

And let’s be real—who can resist that golden, caramelized corn snapping under your fork, or those blistered tomato skins that give way to juicy, warm centers? Trust me, you’re going to love this one. Whether you’re adding it to a grilled dinner spread, scooping it up with tortilla chips, or piling it onto avocado toast (yes, do it), this salad is a total game-changer.

Why You’ll Love Smoky Kissed Corn & Charred Tomato Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine serving this at your next BBQ—everybody’s going to want seconds (and the recipe).

Budget-Friendly: No fancy ingredients here—just simple pantry staples and fresh summer produce doing their thing.

Quick and Easy: You’ll have this whipped up in under 30 minutes. It’s a breeze, even if you’re not a seasoned griller.

Customizable: Toss in some feta, avocado, black beans, or swap the herbs to match your vibe. It’s totally adaptable.

Crowd-Pleasing: This flavor combo is a certified hit. Sweet, smoky, tangy, and fresh? Yes, yes, yes, and YES.

Ingredients in Smoky Kissed Corn & Charred Tomato Salad

Corn on the Cob: Fresh ears grilled until they’re lightly charred and caramelized. The smokiness is everything.

Cherry or Grape Tomatoes: Grilled just enough to blister the skins—sweet, juicy, and full of umami magic.

Red Onion: Adds a crisp bite and beautiful color contrast. Slice it thin for the perfect texture.

Fresh Basil: Bright, peppery, and fragrant—it brings the whole dish to life.

Olive Oil: Rich and velvety, it’s the base for your dressing and adds luxurious depth.

Lime Juice: That zingy citrus pop balances the sweetness and lifts the whole flavor profile.

Garlic: Just a touch, finely minced or grated for a subtle, savory backbone.

Salt and Pepper: The finishing essentials—don’t skip ’em.

Optional Add-ins: Crumbled feta, diced avocado, chopped cilantro, or a pinch of chili flakes if you like heat.

Instructions

Preheat Your Grill or Grill Pan: Get it hot so you can achieve that perfect char on your veggies. Medium-high heat is ideal.

Grill the Corn and Tomatoes: Place husked corn and skewered tomatoes directly on the grill. Rotate occasionally until corn is lightly charred and tomatoes are blistered and soft—about 8–10 minutes.

Cool and Cut: Once the corn is grilled, let it cool slightly, then slice the kernels off the cob. Remove tomatoes from skewers carefully—they’ll be hot and juicy!

Assemble the Salad: In a large bowl, combine grilled corn, tomatoes, thinly sliced red onion, and chopped basil.

Make the Dressing: In a small bowl, whisk together olive oil, lime juice, garlic, salt, and pepper until emulsified.

Toss Everything Together: Pour the dressing over your grilled veggies and gently toss to coat. Taste and adjust seasoning if needed.

Serve and Enjoy: Garnish with extra herbs or optional toppings. Serve immediately or chill briefly for a refreshing twist.

How to Serve Smoky Kissed Corn & Charred Tomato Salad

This dish is pure sunshine and plays well with all kinds of meals. Here’s how to serve it up:

Taco Night: Add it to tacos or burritos for an irresistible smoky-sweet crunch.
Grilled Proteins: Pair it with grilled chicken, steak, or fish for a balanced plate.
Toast Topper: Load it onto thick slices of sourdough with avocado—brunch bliss!
Party App: Serve with tortilla chips as a chunky salsa-style dip.
Bowl It: Make a grain bowl with quinoa or farro, then pile this salad on top with a dollop of hummus or tzatziki.

Additional Tips

Char is Key: Don’t be afraid of a little blackened edge—it adds flavor!
Go Seasonal: Try grilled peaches or zucchini in the mix for extra flair.
Meal Prep Friendly: Keep dressing separate until serving if prepping ahead.
Leftover Love: Add leftovers to scrambled eggs, wraps, or even a cold pasta salad.
Fresh is Best: Use the freshest corn and tomatoes you can get for maximum sweetness and texture.

FAQ Section

Q1: Can I use frozen or canned corn instead of fresh?
A1: Yep! Just sauté it in a skillet until it gets a little color for that roasted vibe.

Q2: Can I make this salad in advance?
A2: Totally. Just keep the dressing separate and add fresh herbs right before serving.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. It’s delicious cold!

Q4: Can I use different herbs?
A4: Absolutely. Cilantro, parsley, or mint can each bring their own twist.

Q5: What if I don’t have a grill?
A5: Use a grill pan or even a hot cast-iron skillet to char your veggies indoors.

Q6: Can I add protein to make it a full meal?
A6: Yes! Try grilled shrimp, rotisserie chicken, or chickpeas for a hearty upgrade.

Q7: Is this salad vegan?
A7: It sure is! Just watch your add-ins—cheese would make it vegetarian, not vegan.

Q8: Can I add cheese to this?
A8: Go for it! Feta, goat cheese, or queso fresco would be amazing.

Q9: How can I spice it up?
A9: Toss in some jalapeños, red pepper flakes, or a pinch of smoked paprika.

Q10: What’s the best way to serve this at a party?
A10: Serve it in a big, shallow bowl with a sprinkle of fresh herbs and lime wedges on the side. It’ll disappear fast.

Conclusion

Grilled Tomato and Corn Salad isn’t just a side dish—it’s a celebration of sunshine on a plate. With its juicy grilled tomatoes, sweet pops of corn, and that zesty, herby dressing tying everything together, this salad brings freshness and vibrance to any table. Whether you’re serving it at a summer barbecue, packing it for a picnic, or enjoying it on your patio with a chilled glass of wine, it’s one of those dishes that just feels like a good time.

It’s simple, bold, and beautifully balanced—and trust me, once you taste it, you’ll be coming back for more. So fire up that grill, grab those peak-season veggies, and let this salad become your go-to for warm-weather cravings. It’s the kind of recipe you’ll keep in your back pocket because it never disappoints.

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