Go Back
+ servings
Print Recipe
5 from 1 vote

Grilled Corn and Tomato Salad

Grilled corn and tomato salad shine at the end of summer with a bounty right from the garden. There is also a microwave option in the recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 4 ears of corn
  • 4 to matoes fresh, ripe
  • 1 avocado
  • 1 tablespoon freshly chopped basil
  • 4-6 sprigs of fresh thyme
  • salt and pepper to season
  • 1 tablespoon olive oil
  • juice from 1/2 lime


  • There are two ways to make the corn. You can grill, or you can microwave (instructions below).
  • Remove the hairs from the corn, keeping the corn in the husk.
  • Grill for ten minutes at medium high.
  • Cut the tomatoes into a large dice.
  • Toss corn and tomatoes with olive oil.
  • Season with salt and pepper.
  • Cut avocado into small dice. Arrange on top. Squeeze lime on avocado.
  • Salt avocado.
  • Garnish with basil and lime.
  • Toss again, right before serving.

Microwave Corn on the Cob

  • Do not shuck. Wrap entire corn on the cob. Wrap in wet paper towel and microwave for three minutes.
  • once.


Make sure to look at the options in the post. You can play around and add new ingredients such as bacon or peaches.


Carbohydrates: 40g | Fat: 11g