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Recipe

Grilled Corn and Heirloom Tomato Salad

Tags: Heirlooms, Julia Rutland, picnic, recipe, salad, side dish

Ideal for picnics and barbecues, this vibrant dish features grilled sweet summer corn combined with chopped heirloom tomatoes and tossed with an herbed vinaigrette.

Yield :  4 cups

Ingredients

  • 3 ears yellow or white corn, silks removed
  • 2 ¼-inch thick slices red or yellow onion
  • ¼ cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1½ teaspoons minced canned chipotle peppers with adobo sauce
  • ½ teaspoon salt
  • 1 to 1¼ pounds heirloom tomatoes, coarsely chopped

Instructions

  • Prepare a charcoal fire or preheat grill to medium-high heat.
  • Grill corn, turning occasionally, 10 to 15 minutes or until outer leaves are charred and kernels are tender.
  • Next, pull back husks and grill corn, turning occasionally, 3 minutes or until grill marks appear. When cool enough to handle, cut kernels from cob and place in a large bowl.
  • Grill onion slices 2 minutes on each side, until charred but still crisp-tender. Coarsely chop and stir into corn.
  • Whisk together cilantro, oil, vinegar, juice, garlic, chipotle, sugar, and salt in a small bowl. Add to corn mixture, stirring until well blended. Stir in tomatoes.

 

Recipe by Julia Rutland.

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