Blistered Corn and Cherry Tomato Salad

By: Meredith Deeds

This Cherry tomato and corn salad is the perfect side to an impressive cut like the cowboy steak. Both pick up a delicious smokiness and char from the grill and are combined with brightly flavored lemon vinaigrette, chunks of feta cheese, and a generous sprinkling of fresh basil and mint.



  • 3 ears corn, husk and silk removed
  • 1 tablespoon vegetable oil
  • 1 pint cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 oz. feta cheese, cut into 1/2-inch cubes
  • 2 tablespoons basil leaves, julienned
  • 2 tablespoons mint leaves, julienned


Preheat the grill, banking the coals on one half to create direct and indirect heat zones. Place a 9-inch cast iron skillet on the grill and let preheat for 3 to 5 minutes, until hot, but not smoking. Add the oil and tomatoes (Make sure to stand back a bit, in case the oil flames). Using a heat resistant glove and a long spatula, stir the tomatoes for 30 seconds to 1 minutes, until blistered in spots. Carefully remove skillet and transfer tomatoes to a bowl.
Place the corn next on the direct heat side of the grill. Cook, turning every couple of minutes, until the kernels are blistered on all sides, about 6 to 8 minutes total. Transfer to a cutting board.
Cut the kernels off the cobs and add to the bowl with the tomatoes.
In a small bowl, whisk together the 1/4 cup oil, 2 tablespoons lemon juice, honey, 1/4 teaspoon salt and 1/4 teaspoons pepper.
Add the feta cheese, basil and mint to the bowl with the corn and tomatoes. Drizzle the dressing over the top and gently toss to coat.