A smoky, hearty grilled corn salad with cherry tomatoes, basil, onions and a creamy sesame seed dressing. You can fire up the grill for this recipe, or make it in your kitchen and it's great both as a side or a light meal.
With summer beginning to slip away, I, for one, am making sure I can grab all the goodness it still has to offer, including delicious veggies in yummy salads, like chickpea avocado salad, vegan Caesar salad, beet salad and this scrumptious grilled corn salad with smoky, roasted or grilled corn.
This is one gorgeous, colorful salad, with the grilled corn complemented by cherry tomatoes, basil and a creamy sesame seed dressing. It is also extremely healthy and versatile and it takes very little time to make. You can also customize it to include other veggies that can be eaten raw, and it is free of any added fats.
Table of Contents
Why you'll love this grilled corn salad
- Delicious. The grilled corn with the sweet basil, tart-sweet tomatoes and the creamy sesame seed dressing is full of flavor and freshness.
- Summery. All the flavors of summer are packed in this salad.
- Easy. Salads are generally easy, of course, and this one is no different. You will need to grill the corn, but that takes minutes, and there's barely any chopping involved. The simple salad dressing comes together in a blender and takes under five minutes to make.
- Goes with anything. Or it can be a light meal by itself. You can serve this corn salad with just about any entree you cook up, but on days when you don't feel like making a fuss you can serve this as a meal, especially if you add the optional tempeh.
- Gorgeous, colorful and healthy. All of those colorful veggies are so, so good for you and they taste so good too.
- Oil-free. There are no added oils in this recipe and the only fat comes from healthy sesame seeds and cashews in the dressing.
Ingredients
For corn salad
- 4 ears of corn. Remove husks and silk before grilling.
- 2 cups cherry tomatoes. Use red or a mix of colors, as I did.
- ½ red onion. You don't want too much onion because it can be spicy raw, but a little bit adds amazing color and flavor.
- ½ cup basil leaves. Leave tiny leaves whole and tear larger leaves into smaller pieces. The basil, so divine in condiments like basil oil and vegan basil pesto, adds lots of freshness to this recipe.
- 6 oz tempeh bacon. This is optional, but I like some healthy protein here, especially when I serve it as a light meal by itself. You can use regular unflavored tempeh as well and it would taste amazing with the dressing.
For creamy sesame dressing
- 1 tablespoon sesame seeds. Roast them lightly on a skillet until a couple of shades darker.
- 2 tablespoon rice vinegar. This adds amazing tartness. If you have to substitute, use apple cider vinegar.
- 2 tablespoon maple syrup. I love the rich flavor of maple syrup in this dressing but you can sub sugar if necessary.
- 2 tablespoon tamari (or soy sauce). This really bumps up the flavor. If soy-free, leave out and add salt to taste or no-salt seasoning.
- 1 tablespoon raw cashews. For the lovely creaminess. If nut-free, use same quantity of pumpkin seeds.
How to grill or roast the corn
Grilled corn salad FAQs
You don't need a grill to make this grilled corn salad. If you have a gas stovetop or a grill pan you can grill the corn on it just as easily. My favorite way to grill the corn, in fact, is directly over the stovetop because it's the quickest, although the popping corn does make a small mess that you will need to clean up later. That's how I prepped the corn this time because it was raining outside and I just didn't feel like getting the grill fired up.
You can definitely add other or more veggies to this salad, including bell peppers, zucchini squash, cucumbers, radishes and more. Baby spinach or arugula would be nice adds as well with the roasted corn.
Store in the fridge for up to two days.
More yummy vegan corn recipes
Recipe card
Grilled Corn Salad
Ingredients
- 4 ears corn (husks and silks removed)
- 1 lemon (sliced, optional)
- 2 cups cherry tomatoes (halved)
- ½ red onion (minced)
- ½ cup basil leaves (torn into large pieces)
- 6 oz tempeh bacon (optional, especially if soy-free. Chop into ½-inch pieces)
For creamy sesame seed dressing
- 1 tablespoon toasted sesame seeds (lightly toast the raw seeds on a skillet until a couple of shades darker)
- 2 tablespoon rice vinegar
- 2 tablespoon maple syrup (or sugar)
- 2 tablespoon tamari (or soy sauce. If soy-free use salt or no-salt seasoning)
- 1 tablespoon raw cashews
Instructions
- Make the dressing by placing all of the dressing ingredients in a blender. Process until smooth and creamy.
- Roast or grill the corn on a hot charcoal or gas grill until the kernels sizzle and pop and char.Alternatively, and this is my favorite method, roast it directly over a gas stovetop using a pair of tongs. This needs some skill so do it at your own discretion. You should roast the corn over medium-low heat and turn it frequently with the tongs. You will hear a lot of sizzling and popping as the corn cooks and chars.You can also use a grill pan or a regular cast iron pan to grill the corn. Just place the corn ears on a hot pan and turn over frequently, allowing all sides to roast evenly.
- Immediately after the corn has roasted, rub a slice of lemon over the kernels. Be careful as the corn is hot. This adds great flavor to the corn, but you can omit if you wish. Cut the corn kernels off the cob using a knife and collect them in a bowl.
- Add the remaining salad ingredients to the bowl--the cherry tomatoes, onion, basil, and tempeh, if using. Toss to mix.
- Pour the creamy sesame dressing on top or serve on side.
Notes
- My favorite way to grill the corn is directly over the stovetop because it's the quickest, although the popping corn does make a small mess that you will need to clean up later.Â
- You can add other or more veggies to this salad, including bell peppers, zucchini squash, cucumbers, radishes and more. Baby spinach or arugula would be nice adds as well with the roasted corn.
Nutrition Information
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