Heirloom Tomato and Grilled Corn Salad

By • July 26, 2010 • 11 Comments



Author Notes: When the tomato and corn harvest comes, this salad appears on our table as a summer staple. Grilling the corn elicits the most wonderful sweetness, and the use of fresh squeezed lime juice in the dressing makes the whole dish sparkle. You can use either cherry tomatoes or heirlooms, or combine the two. - BeviBevi

Food52 Review: This is a great, fresh-tasting salad that combines the sweetness of grilled corn with the abundance of the season’s tomatoes. The addition of lime juice ups the tartness of tomatoes at this time of year, a perfect counterbalance to the sweet corn. I also tried it with the addition of cubes of avocado, served on a bed of lettuce. It made for a light lunchtime salad. – EcmtlA&M

Serves 2 quarts

  • 6 ears corn, husked
  • 4 cups tomatoes, chopped coarsely ( you can also use cherry tomatoes and halve or quarter them)
  • 1/2 cup Vidalia onion, diced
  • 1/2 cup Parsley ( flat leafed or curly) chopped
  • 1/2 jalapeno pepper, minced
  • 1/2 cup Good olive oil
  • juice of one lime
  • Kosher or sea salt, to taste
  • Ground black pepper, to taste
  1. Rub the husked corn with a little olive oil, salt, and pepper. Place on outdoor grill and turn until some of the kernels are a little blackened.
  2. With a sharp knife, remove the kernels from the cobs. Be sure to then use the dull side of the knife blade to scrape off the "milk". Place in a medium sized bowl.
  3. Put all the rest of the chopped and minced ingredients in the bowl with the corn.
  4. Make a dressing with the olive oil and lime juice; season to taste with salt and pepper. Pour into the bowl with all the ingredients, and mix thoroughly.
Jump to Comments (11)

Tags: Easy, fresh, serves a crowd, serves a crowd

Comments (11) Questions (0)

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3 months ago JanetFL

I will be trying your delicious sounding recipe as soon as our good Olathe, Colorado, corn comes in. Thank you!

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about 1 year ago Sarah Gillis

This is so simple to make and oh-so good. I don't have a grill so I turned my oven on hi broil and browned the corn, substituted cilantro for parsley ('cuz I LOVE cilantro), and sprinkled a some mild feta cheese over a small serving. Yum! I think cotija would be relish, too.
My grocery store didn't have vidalia onions so I used walla walla sweets instead and added just a light sprinkling of sugar to mimic the flavor of a vidalia. The jalapeno I used was of the ultra hot blend so I used only a quarter of it. Strange, I love heat. Its so versatile and yummy. I can't wait to make it for a party this weekend!

Cakes

about 1 year ago Bevi

All your inclusions sound great! I hope your party guests enjoy!

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over 2 years ago Memphis Madge

Easy to make and so delicious. I have tried several corn and tomato salads, but this recipe is where I stop my search and make this a staple of summer entertaining.

Cakes

over 2 years ago Bevi

That's so kind of you to say! I am so glad you love it enough to stop your corn salad research! Enjoy, MM!

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about 3 years ago lapadia

Beautiful and mouthwatering! Because of the cool summer around here we won't be harvesting the main ingredients used until early to late fall :( ....plenty of parsley and onion is all we have right now.

Cakes

about 3 years ago Bevi

Your fall gain will be our loss - by then the corn and tomatoes will be gone in this part of the world. We had an unusually hot summer, and an early harvest.

Me

about 3 years ago This Little Piggy (Lisa)

Sounds so simple but so quintessentially summery! Delish!

Cakes

about 3 years ago Bevi

It is simple. Also, add feta is you want another flavor included.

Cakes

about 3 years ago Bevi

I hope you enjoy it. We make it constantly this time of year - grilled ears of corn one night, and this salad the next!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This looks so good and so fresh and takes advantage of the two of the most delicious foods of summer. Saving and making this weekend.