Recipe

Grilled Corn and Heirloom Tomato Salad

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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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