Farm Report

Summertime Corn and Tomato Salad



  • 3 tablespoons softened butter
  • 1 garlic clove, minced
  • 4 ears corn on the cob, husked
  • ½ cup diced red onion
  • 2 cups grape tomatoes, halved
  • 1 tablespoon red wine vinegar
  • ¼ cup loosely packed fresh basil leaves, thinly sliced
  • Salt and freshly ground black pepper, to season


  1. Prepare grill for medium-high heat.
  2. In a small bowl, stir together butter and garlic.
  3. Brush corn with garlic butter then place directly on grill rack over the heat. Grill corn for about 10-15 minutes, or until some of the kernels are lightly browned, turning corn during cooking time to keep corn from getting too charred. When cool enough to handle, cut kernels from corn.
  4. In a medium size bowl, combine corn, onion, tomatoes, vinegar, and basil.
  5. Season corn salad with salt and black pepper, if desired.


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