Grilled Corn Salad with Tomatoes and Croutons

  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 5 to 6 servings
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3 ears corn, husks and silks removed

3 tablespoons extra-virgin olive oil, plus more for greasing 

3 slices crusty Italian bread, cut into 1-inch cubes 

3 tablespoons unsalted butter, melted 

1 1/2 teaspoons paprika 

1/2 teaspoon garlic powder 

Kosher salt and freshly ground pepper 

1 pint grape tomatoes, sliced in half 

1 cup baby greens 

1 tablespoon white wine vinegar 

1/2 cup shaved Parmesan 


  1. Drizzle the corn with 1 tablespoon of the oil. On a greased grill pan over high heat, grill the corn, turning on all sides, until cooked and slightly charred, about 15 minutes.
  2. Preheat the oven to 425 degrees F. In a large bowl, combine the bread cubes, butter, paprika, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gently toss until all the bread is coated with the butter mixture. Spread on a baking sheet and bake until toasted and golden brown, 8 to 10 minutes. Let cool.
  3. Slice the kernels off the corn cobs. In a large bowl, combine the corn, tomatoes, baby greens, toasted bread cubes, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle with the remaining 2 tablespoons of oil, the white wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper and toss.
  4. Plate the salad and top with the shaved Parmesan.