Grilled Corn Salad

This Grilled Corn Salad is perfect for your summer picnic or weeknight dinner! Serve up beside some fresh fish, chicken or steak.

  • 12 ears of corn, husked
  • 6 tablespoons olive oil, divided
  • 1 cup thinly sliced red onion
  • 1 pint of organic grape tomatoes cut in 1/2
  • 1/2 cup fresh basil leaves, large leaves torn
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped fresh thyme
  • Kosher salt, freshly ground pepper


  • Preheat gas grill to medium-high temp. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes.

    Remove from grill and cool, cut kernels from cobs and transfer to a large bowl.

     Mix red onion, remaining 5 Tbsp. oil, tomatoes, basil, lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.

    Let stand at room temperature.

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