Salads & sides
Grilled corn and tomato salad with basil, cotija, and lime for smoky summertime platters.
A sunlit salad that marries charred corn, juicy tomatoes, fragrant basil, and cotija, brightened by lime. It feels rustic yet refined, ideal for backyard gatherings and seasonal dining alike.
Published by
Daniel Cooper
August 09, 2025 - 3 min Read
The recipe opens with good corn, preferably fresh on the cob, brushed with a touch of olive oil and a pinch of salt before hitting a hot grill. Char marks appear quickly, locking in sweetness while imparting a subtle smoky nuance. While the corn rests, slice ripe tomatoes into plump wedges and tear fresh basil leaves into ribbons, letting their aroma mingle. A light dressing made from lime juice, zest, a drizzle of olive oil, and a whisper of honey ties the colors and flavors together. Cotija crumbles over the top, lending a salty, creamy contrast that elevates the entire plate.
When the corn cools, cut the kernels from the cob and arrange them with the tomato pieces on a shallow platter. The contrast of bright yellow corn against ruby tomatoes is inviting, and the basil threads add a grassy brightness that cuts through the richness of the cheese. A handful of finely chopped scallions can provide an oniony lift without overpowering the dish. For texture, consider a few toasted pepitas sprinkled over the finish. A light touch of flaky salt at service enhances the lime-driven brightness, making the dish feel both casual and celebratory.
Fresh produce, thoughtful textures, and balanced seasoning make every bite sing.
Start by selecting heirloom tomatoes in a mix of colors for visual depth and layered flavor. Slice them into thick wedges, letting their juices mingle with the corn’s residual warmth. The basil should be torn rather than cut, preserving its essential oils and bright fragrance. If you like a tangier bite, a whisper of red wine vinegar can be added to the dressing, but lime remains the star. Toss the tomatoes with a splash of lime and olive oil, then fold in the corn. Finish with cotija and a final citrus squeeze. This careful balance keeps every element distinct yet harmonious.
For guests with diverse tastes, offer a couple of optional garnishes. A thin slice of jalapeño adds welcome heat, while a scatter of microgreens adds color and a delicate peppery note. A dusting of smoked paprika can intensify the grilled vibe, but should be used sparingly to avoid overpowering the tomatoes. Consider crafting a separate limey vinaigrette for those who prefer a lighter touch. The goal is to maintain the salad’s core identity while allowing personal customization. With the ingredients aligned, the dish remains vibrant and flexible for weekend gatherings.
Colorful, aromatic, and texturally balanced with a bright finish.
The dressing is deceptively simple yet pivotal. Whisk lime juice with a touch of zest, extra-virgin olive oil, and a delicate amount of honey or agave. Salt and pepper should wake the flavors without dulling them; adjust gradually, tasting as you go. A few drops of orange juice can bring a sunny note that echoes the corn’s natural sweetness. The cotija should crumble generously on top just before serving so that its creamy saltiness lingers after each bite. This approach ensures the dressing enhances rather than overwhelms the components, letting the corn’s char and the tomatoes’ acidity shine.
Plate the mixture on a wide, shallow bowl to showcase colors and textures. The warm kernels should glisten, and the tomato pieces must retain their shape and juiciness. Scatter basil ribbons across the surface, then finish with cotija crumbles and a last light drizzle of lime. A light grind of black pepper adds depth, while sea salt flakes spark as the cheese melts slightly with the residual heat. Present the salad at room temperature for maximum aroma, inviting guests to savor the interplay of smoke, tang, and herbal brightness in every mouthful.
A keeper recipe that evolves with seasons and audiences.
This salad thrives as a standalone dish or as a striking side on smoky platters. It pairs effortlessly with grilled chicken, fish, or hearty vegetables, expanding its appeal across seasonal menus. The citrus-lift from the lime complements the corn’s natural sweetness and the tomato’s tang, while the cotija introduces a creamy, saline note that anchors the flavors. Basil provides a lingering aroma that invites another bite. For a crowd, prepare components in advance: grill the corn and chop the vegetables, then assemble just before serving to preserve freshness and texture.
To deepen the grill-derived flavor, consider finishing the corn with a light brush of herb butter during resting. The butter melts into the kernels, enriching the base sweetness without masking it. If you prefer dairy-free, substitute a cashew-based creamy topping or a drizzle of almond yogurt infused with lime zest. The method remains the same: combine grilled, cooled corn with tomatoes, basil, and cotija, and finish with lime. The result is a vibrant, evergreen dish that captures the essence of summer in a single plate, encouraging conversation and repeat servings.
An enduring summer staple with bold, bright character.
When planning the menu, this salad is a reliable anchor that travels well from casual picnics to formal tables. It adapts to different cheeses—feta or queso fresco offer a milder alternative to cotija—without losing its core character. The lime's brightness is flexible, too; a touch more zest or a whisk of orange juice can tailor the flavor profile for younger palates or more nuanced tastes. The recipe’s structure supports subtle changes while keeping a consistent framework—grill, chop, toss, finish. Guests appreciate the vibrant colors and the clean finish that lingers, inviting conversation rather than heaviness.
In terms of technique, precision matters more than complexity. Ensure the corn is cooked evenly for consistent texture, and cut kernels cleanly to avoid stringy pieces. Tomatoes should be ripe but not mushy, providing proper acidity and sweetness. Basil must be fresh, ideally a garden pick, since its aroma is essential here. Cotija cheese needs to crumble rather than crumble into powder, preserving its texture and mouthfeel. Finally, serve with lime wedges on the side so guests can adjust acidity to taste, enhancing interaction at the table.
This recipe embodies accessibility and sophistication at once, making it ideal for weeknights or celebratory weekends. It welcomes cooks of all levels to experiment with toppings and accompaniments, from avocado slices to a roasted pepper medley. The core technique—grill, slice, toss, finish—remains intuitive, enabling quick assembly when time is limited yet delivering restaurant-quality result. The interplay between smoky corn, juicy tomatoes, and herbaceous basil creates a chorus of flavors that harmonize across bites. A well-chosen accompaniment, like crusty bread or grilled seafood, can transform the dish into a memorable course.
Concluding with intention, the salad invites lingering at the table. Its fresh, smoky, and tangy dynamics provide a reliable backdrop for conversations about summer experiences, garden herbs, and shared meals. The cotija’s creaminess anchors the plate, while lime imparts the breezy finish that signals warm days ahead. Visitors leave with a mental picture of sunlit evenings and open-air gatherings, ready to recreate the salad with local produce or a pantry-ready twist. By balancing texture, color, and aroma, this dish becomes more than a side—it becomes a small celebration of seasonal produce.
