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Chef Megan Mitchell

Online Cookbook

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
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. orange blossom honey
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 green onions, thinly sliced
  • 10 ounces cherry or grape tomatoes, halved
  • 1/2 cup packed basil leaves, roughly chopped
  • 4 cup feta cheese block


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

  2. Grill the corn for 10-12 minutes or until nicely charred, turning every 2-3 minutes for even cooking.

  3. Remove from grill and let cool slightly. 

  4. While the corn cools, make the dressing. In a large bowl whisk together the vinegar, EVOO, honey and a large pinch of salt and pepper. 

  5. Once the corn is cool enough to handle, remove the kernels from the cob with a sharp knife. Add to the bowl along with green onions, tomatoes and basil. Stir then add in the feta crumbled by hand and mix just until combined.

  6. Taste for seasoning, adding more salt or pepper as needed. Can be made a few hours in advance and kept in the fridge.

    Recipe Courtesy of Megan Mitchell

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