Fast & Fresh: Heirloom Cherry Tomato and Grilled Corn Salad

Boy, do I have a treat for you...I can hardly wait I'm busting!

As part of my Fast & Fresh series I'm going to share with you one of my favorite summer side dishes!
I know that you will just love this salad, as the flavors are bright, fresh, light, and flavorful!

My Fast & Fresh series are great recipes that you can use to "beat the heat" in the kitchen.

"Fast & Fresh"

• Simple ingredients
• Fresh and healthy
• Easy prep
• Delishhhh taste!

This salad uses fresh heirlooms cherry tomatoes, and grilled corn.  Grilling the corn lends a charred but sweet flavor.  The dressing uses fresh lime juice which just brightens the whole salad up!  This salad is great for your grill night, a picnic, pack it for lunch at work...it's wonderful all by itself!  The flavors...YUMMY!

Let's make it...

Husk your corn, and rub it with a little olive oil, salt and pepper.  Place it on a grill that's been heated to medium heat.  Close the lid and rotate the corn often to obtain the char on all sides.

Let the corn cool enough to handle.  Then you want to remove the kernels from the cob.  I used a colander to stand the corn cobs in and run my knife downwards against the cob removing the kernels.

I put the corn in a medium sized bowl and then I run the dull side of the knife down the cob to get some of the milk out and in to the bowl.

Take a pint of your cherry tomatoes and cut them in half.  Add to the bowl.

Add your diced onion, (I like a sweet onion for this), chopped parsley, and minced jalapeno to the bowl. 

Now you want to make the dressing.  Mix the juice of one lime with a 1/4 cup of olive oil.  Whisk together.  Add salt & pepper to taste. (the lime is a key flavor here!!)

Pour this over your salad and toss, toss, toss.  Get everything covered with the dressing.

Place in the frig and allow the flavors to blend....blend!

Sooooo fresh and light!!!  This is money!!

Heirloom Cherry Tomatoes and Grilled Corn Salad

Serves 4-6 as a side dish

2 ears corn, husked
1 pint heirloom cherry tomatoes, halved
1/4 cup Vidalia onion, diced
1/4 cup flat leafed Parsley, chopped
1/2 jalapeno pepper, minced
1/4 cup olive oil
juice of one lime
salt and pepper, to taste


Rub the husked corn with a little olive oil, salt, and pepper.
Place corn on outdoor grill over medium heat and cook, turning,
until some of the kernels are a little blackened.

Let corn cool enough to handle. Remove the kernels from the cobs
by standing cob on one end and using your knife to slice downward.
Be sure to then use the dull side of the knife blade to scrape off
the "milk". Place in a medium sized bowl.

Add the rest of the chopped and minced ingredients in the bowl
with the corn.

Add lime juice to a small bowl. Add salt and pepper to taste.
Whisk and add olive oil in a slow drizzle to emulsify. Taste for
seasoning, and adjust as necessary.

Pour over the salad and toss to mix well.  Place in the refrigerator for 30 min to allow flavors to blend.