Summer Corn and Tomato Salad

By • August 18, 2009 • 5 Comments



Author Notes: Delicious side for any summer meal.abuck

Serves 15

  • 20 ears of corn
  • 6 fresh ripe tomatoes
  • oil, salt, pepper, good quality paprika
  1. Prepare a charcoal grill to high heat. Prepare a large pot of heavily salted boiling water.
  2. Cut all of the ears of corn in half, this will make it easier to remove the kernels.
  3. Blanch the corn until bright yellow, remove from the pot and let air dry for a few minutes.
  4. Place all the corn on the grill and begin to burn each side a little bit. You want a good mix of burned and not burned kernels.
  5. Dice up the tomatoes, add them to a large bowl.
  6. Remove corn from the grill and cut all the kernels off.
  7. Add the corn to the bowl along with salt, pepper, and about a tablespoon of paprika. Add olive oil, mix until lightly coated.
  8. Adjust seasoning, serve.

Tags: corn, entertaining, farmers market, seasonal, simple, tomato

Comments (5) Questions (0)

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11 months ago Carla D. Thomas

I made this tonight with dinner, it was awesome! I had to modify it because I don't have a useable grill right now so into ok whole kernel corn (canned) drained it and let it dry a bit and then browned it in a skillet. Everyone loved it!

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11 months ago keihin

Prep can be simplified by cooking the corn entirely on the grill. Variations are easy, substituting other spices or herbs for the paprika: herbes de Provence, fresh thyme, or basil would work well.

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11 months ago Rkelly3042

Simple, pure and delicious...love it-thanks for the recipe!

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almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Nice recipe, thanks. We made this last night and it was yummy! Used smoked paprika as that's what I had at hand.

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almost 5 years ago abuck

hey- glad you enjoyed it! It's one of my summer favorites