Chef Megan Mitchell

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Grilled Corn, Tomato and Basil Salad

  • Complexity: very easy
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Grilled Corn, Tomato and Basil Salad


  • 3 ears corn, husked and washed
  • 10 ounces cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup packed basil leaves, roughly chopped
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • 2 tbsp. olive oil
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. honey


  1. Preheat your grill to 375°F. Clean and oil the grates.

  2. Once your grill is up to heat, grill the corn for about 15 minutes or until nicely charred. Be sure to check on it and turn every couple of minutes to ensure even cooking.

  3. Remove from grill and let cool slightly. Once cool enough to handle remove the kernels from the cob with a sharp knife. Place in a large bowl along with the halved tomatoes, crumbled feta, scallions and chopped basil.

  4. In a small bowl combine the olive oil, vinegar, honey and a large pinch of salt and pepper. Whisk together.

  5. Add to the corn mixture, toss and taste for seasoning. Add more salt or pepper if needed.

    Recipe Courtesy of Megan Mitchell

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