I swear I’ll give you a break on the corn after this. Promise.
As the title admits, this is embarrassingly simple — and that’s precisely why we’ve eaten it almost every day for the past few weeks. After we returned from Nantucket, it was on the table every single day for a week. Someone always picks out the avocado, but that doesn’t stop me from making it or from telling you about it.
Before the recipe, a brief confession: I’m still living out of my suitcase after coming home eight days ago. Both suitcases are still downstairs, one in the foyer and one on the living room floor. Shoes and clothes are scattered in piles because I didn’t feel like hauling everything upstairs after arriving home so late. I meant to unpack the next morning, but clearly that plan fell through.
Last summer I tried to change this habit — unpack immediately — because otherwise I’d constantly run halfway down the stairs to fetch one item from a bag of toiletries instead of bringing the whole bag upstairs. It’s ridiculous, and I know I could’ve taken the suitcases up in the few minutes it took to type this, but old habits die hard. My grandmothers would be horrified.
Even without unpacking, I managed to read some trashy magazines, indulge in a Dairy Queen s’mores Blizzard, attempt some Pinterest-inspired nails (and fail), rewatch Pitch Perfect twice, and make this salad repeatedly. Funny how priorities fall into place.
I love corn and tomatoes in summer — especially grape and cherry tomatoes, which I prefer over large slices unless they’re heirlooms. This dish is versatile: it’s an easy side, a great addition to a salad, or even a flavorful pizza topping. The one non-negotiable step is seasoning generously with salt and pepper — it brings everything alive. Lately I’ve been on a feta kick, but blue cheese is a wonderful change here. I remember my parents eating tomato slices with blue cheese and balsamic almost every summer night when I was a kid, and this salad brings that memory back.
Easy Grilled Corn Tomato Salad with Blue Cheese and Basil Ribbons
Ingredients
- 4 ears grilled sweet corn, cut off the cob
- 1 pint grape tomatoes, quartered
- 1 avocado, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime, juiced
- 2 teaspoons olive oil
- 4 ounces blue cheese, crumbled
- 10 basil leaves, sliced into ribbons
Instructions
- In a large bowl, combine the corn, tomatoes, avocado, salt and pepper. Toss gently to combine.
- Add the lime juice and olive oil, then toss again so everything is evenly coated.
- Top with crumbled blue cheese and basil ribbons, give it one final toss, and serve immediately.
- With the avocado included, the salad keeps for a day or two in the fridge if you press plastic wrap directly onto the surface. (If you’re my husband, it somehow lasts longer.)
Did you make this recipe?
Share a photo of your salad and tag it appropriately if you post on social media — I always love seeing what you make. I appreciate you so much!
This salad is also fantastic with chips — obviously.