Grilled Corn and Vegetable Salad with Basil-Lime Vinaigrette

Summer = fresh produce, grill, and simple yet bold flavors. The salad combines all of those things together in one delicious, satisfying salad.

I used fresh, sweet corn on the cob as the base for the salad and paired it with summer squash, grape tomatoes, kale, and radishes and drizzled the whole thing with zesty basil-lime vinaigrette and a sprinkle of fresh mint.

This would make an excellent side for any barbecue event. Or, bulk it up with some grains like barley or farro and some grilled chicken, steak, or tofu to make it a complete meal. Or enjoy it as is for a light dinner. It can be served warm or cold and made right before eating or assembled the day before and dressing drizzled on right before enjoying.

Step 1: Select your vegetables that you’d like to grill. I put the corn, summer squash, and even the little tomatoes on the grill. The tomatoes went on the baking sheet from my toaster oven and then right onto the grill. Unfortunately, I couldn’t find my grill basket to get some char on those tomatoes. Add that one to the list!

Step 2: Select the veggies you don’t want to grill. For example, thinly slice some radishes and tear or cut kale into small pieces.

Step 3: Cut the corn off the cobs and cut the summer squash into small cubes. But don’t toss those cobs out! I’ve got them going in the slow cooker right with water for corn broth to make a cold version of corn and herb soup in the next day or so.

Add to a large mixing bowl with the kale and radishes and mix everything up with your hands or a spoon. Transfer to a serving dish, or bowls, or even just leave in the mixing bowl (hey, one less dish to wash!) and top with the tomatoes.

Step 4: Put fresh basil, lime juice, garlic, olive oil, and a touch of honey, salt, and pepper into your blender. Blend away!

Step 5: Drizzle dressing over vegetables. Top with fresh mint or basil or other fresh herbs if desired. Dig in and enjoy!

Print Recipe

Grilled Corn and Vegetable Salad with Basil-Lime Vinaigrette

An easy side dish or main bursting with fresh flavors!

Use any fresh produce you can find. Or use the dressing and mix it in with some fresh baby greens, drizzle over roasted vegetables, spread on a sandwich, drizzle over eggs, …

Prep Time15 mins

Cook Time15 mins

Author: Rachel at Fridge Two Table

Ingredients

Corn and Vegetable Salad

• 6 ears corn on the cob
• 2 summer squash
• 1 pint cherry or grape tomatoes
• 3 radishes
• ½ bunch kale
• small handful of fresh mint, basil, or other fresh herb

Basil-Lime Vinaigrette

• 2 cups packed basil leaves
• ¾ cup olive oil
• 3 tbsp lime juice
• 2 small garlic cloves
• 1 tsp honey
• salt to taste, pepper to taste if desired

Instructions

• Preheat your grill so it is piping hot to get that char and grill marks.
• Prepare the corn, summer squash, and tomatoes for the grill: husk the corn, slice the squash, and drizzle with just a touch of oil suitable for high heat (I like using avocado oil on the grill). Place the vegetables right on the hot grill, turning occasionally, until gently charred and the tomatoes slightly shriveled, about 10 – 15 minutes or so.
• While the vegetables are cooling, thinly slice the radishes and tear the kale into little pieces. Add to a large mixing bowl. Cut the corn off the cob and the summer squash into cubes and add to the bowl. Mix everything together. Transfer to a serving dish or scoop into bowls and top with the tomatoes.
• Combine the basil, garlic, lime juice, olive oil, and honey in a blender. I blended mine until just before it was completely pureed so it still had a little texture. Feel free to leave yours chunkier or smoother according to your preference.
• Drizzle the dressing over the vegetables and top with the fresh herbs. Enjoy!