corn tomato salad

Tex-Mex Grilled Sweet Corn & Tomato Salad Recipe

Grilled corn and tomato salad. Perfect picnic or BBQ side dish. Also great used in or with other Tex-Mex dishes.
Course Salad, Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Robin Gagnon


  • 3-4 ears of fresh corn in husk
  • 1 cup grape tomatoes sliced in half
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno (de-seeded & diced)

Corn Salad Dressing

  • 2 tbs olive oil
  • 2 tbs fresh lime juice
  • 2 cloves of garlic
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • 1/4 tsp chili powder


  1. Combine dressing ingredients in small bowl and whisk together. (1/4 will be used to baste corn, 1/2 will dress the salad & 1/4 is reserved for marinating an accompanying protein or just to drizzle)
  2. Preheat grill.
  3. Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk. *
  4. Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.*
  5. Remove the corn from grill and allow to cool a few minutes, then cut off stem end, place the flat cut end on bottom of large bowl, and run a small sharp knife down the length of the cob, slicing off kernels.
  6. Add the tomato, cilantro, jalapeno and 1/2 the dressing. Mix well.
  7. Serve at room temp or chilled.

Recipe Notes

*if you prefer, soak ears of corn in water for about 10 minutes prior to husking and de-silking. The husks will char less, giving less smoked flavor and helping the corn steam (Grill on high for 15 minutes instead, if you go this way).