Grilled Corn Salad with Heirloom Tomatoes and Mint

August 11, 2019

Grilled Corn Salad with Heirloom Tomato and Mint
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Sweet, sweet summer in a salad!! Honestly, I’ve never felt more deep in my summer-ness than standing in jean shorts, bare feet, eating forkfuls of this summer grilled corn salad out of the big bowl waiting for weiners to crisp up on the grill. I mean, can you smell it? yes.

Grilled Corn Salad with Heirloom Tomato and Mint

If your mouth isn’t already watering, let me just layout the flavor bases you’ll have covered when you make this salad –

Sweet: grilled corn, juicy in season tomato, blueberries

Zingy: mint, arugula, red wine vinegar

Richness: toasted pine nuts, extra virgin olive oil

My mouth is watering, my upper lip is a little sweaty, the fan is purring. Yes – this salad would look adorable on your dinner party table, but tweak the quantities and make it a weeknight solo dinner because a good food is NOT only for guests!

Grilled Corn Salad with Heirloom Tomato and Mint
Grilled Corn Salad with Heirloom Tomato and blueberries and Mint

Grilled Corn Salad with Heirloom Tomatoes and Mint

Sweet and tangy salad with in season summer produce
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Salad, Side Dish
Cuisine: American
Keyword: corn salad, dinner salad, grilled corn, healthy side dish, Salad, summer salad, Vegan
Servings: 4 people
Author: Beth Pepin


  • 2 ears sweet white or yellow corn
  • 1 heirloom tomatomedium sized
  • 1 cup blueberries
  • 2 cups arugula
  • 1/4 cup pine nuts
  • 2 tbsp mintchopped small
  • red wine vinegar
  • olive oil
  • sea salt


  • Prep and grill corn:
    Remove corn husks and rinse.
    Rub with olive oil and salt and grill for 5-15minutes until corn is cooked and browned in spots.
    Cut off the cob as soon as it's not too hot to handle. Let COOL COMPLETELY 🙂
  • Toast pine nuts:
    add to small skillet over medium heat and drizzle generously with olive oil. Stir frequently and remove from heat when they are fragrant and very lightly darkened.

When ready to serve:

  • Place arugula at the bottom of a large bowl. Drizzle with red wine vinegar, olive oil, and salt. Toss.
  • Add chopped tomatoes, blueberries, and cooled corn.
  • Add a final drizzle of olive oil and salt.
  • Top with toasted pine nuts and chopped mint.


  • Quantities: If you LOVE tomatoes, get a huge one! Add more blueberries, serving more people? add another ear of corn and arugula.
  • Red wine vinegar, olive oil: use to taste. I like vinegar, so I’m probably tossing with about 1tbsp to start and add more after i’ve tossed it all and tasted it. 
  • Timing: If you add the corn when it’s still hot the arugula will wilt. Wilted greens is on my list of least favorite things – ever. Depending on your aversion – use your best judgement! 

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