Grilled Corn Salad

Go Bold With Butter

Need a light and fresh-tasting side for a picnic or BBQ? Make Grilled Corn Salad with Basil Vinaigrette! This colorful salad comes together in under 20 minutes and is full of bright, fresh flavors like sweet corn, herby basil, and cool avocado.

It’s the perfect salad to make all summer long.

Grilled Corn Salad with Basil Vinaigrette
Serves 5


4 ears sweet corn, shucked
2 tablespoons butter
2 vine-ripened tomatoes, seeded & chopped
1 avocado, chopped
1/2 small red onion, minced
salt & pepper

For the Basil Vinaigrette:
1 small shallot, chopped
1 garlic clove
1 teaspoon honey
salt & pepper
1/2 cup fresh basil, roughly chopped
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil


Prepare grill to medium heat. Spread 1/2 tablespoon butter over each ear of corn and grill until lightly charred. Cut kernels off cob once cool enough to handle and place inside a large bowl. Add tomatoes, avocado, and red onion. Season with salt and pepper.

In a food processor or blender, combine shallot, garlic, honey, salt, pepper, basil and lemon juice then pulse to combine. Slowly stream in extra virgin olive oil while processing then taste and adjust seasonings if necessary. Pour half over corn mixture then toss to combine. Store remaining vinaigrette in the refrigerator for 2-3 days.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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