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Tomato and Corn Salad

Prep Time:45 Minutes
Cook Time:15 Minutes

Nutritional Information

This is a refreshing salad for summer!


  • 1/4 cup canola or vegetable oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/8 cup dijon mustard
  • salt and pepper, to taste
  • 1/4 cup chopped cilantro, for garnish
  • 1 pound tomatoes, cut into bite size wedges
  • 1 ear corn, shucked
  • 1 shallot, minced
  • 1 1/2 pounds garden vegetables of your choice


  • 1. For the Dressing: Combine the first 3 ingredients until a dressing forms. Season to taste with salt and pepper.
  • 2. Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the corn for 2-3 minutes per side or until the color brightens and slight char marks form. Grill your garden vegetables until fork tender and char marks form.
  • 3. Cut the corn off of the cobb and chop the grilled vegetables into bite size pieces. Toss the shallots, corn, vegetables and the dressing in a bowl until well blended. Season to taste and refrigerate for 30-45 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828