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Grilled Tomato with Fresh Corn

Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 tomato slices (1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large ears sweet corn, husks removed
  • 3 tablespoons olive oil, divided
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons sliced ripe olives
  • 1 tablespoon capers, drained
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup crumbled queso fresco or feta cheese
  • Toasted French bread baguette slices, optional


  • Sprinkle tomatoes with salt and pepper.
  • Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned.
  • Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil.
  • Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.
Nutrition Facts
1 serving (calculated without baguette slices): 123 calories, 8g fat (2g saturated fat), 3mg cholesterol, 263mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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