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Tomato & Corn Salad


2 ears fresh corn, husk on and soaked in water
2 large red slicer tomatoes
½ pint cherry tomatoes
¼ cup red onion, finely diced
1 avocado, cubed
¼ cup fresh basil, thinly sliced
1-2 tablespoons olive oil
½ teaspoon smoked salt
¼ teaspoon pepper
¼ teaspoon red chili flakes (optional)


  1. Preheat grill to high. Drain the corn and add to the hot grill. Grill, rotating corn every few minutes, until corn kernels are tender, about 8-10 minutes. Remove from grill and let cool. Remove the husk and cut the kernels away from the cob.
  2. Chop the slicer tomatoes, half the cherry tomatoes and add to a mixing bowl. Add the corn kernels, red onion, avocado and basil. Mix.
  3. Add 1 tablespoon olive, smoked salt, pepper and red flakes and mix well. Taste and adjust seasonings. Serve.