Summer Corn and Tomato Salad
August 18, 2009
Photo by James Ransom
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Delicious side for any summer meal. —
ears of corn
fresh ripe tomatoes
oil, salt, pepper, good quality paprika
In This Recipe
Prepare a charcoal grill to high heat. Prepare a large pot of heavily salted boiling water.
Cut all of the ears of corn in half, this will make it easier to remove the kernels.
Blanch the corn until bright yellow, remove from the pot and let air dry for a few minutes.
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.
Dice up the tomatoes, add them to a large bowl.
Remove corn from the grill and cut all the kernels off.
Add the corn to the bowl along with salt, pepper, and about a tablespoon of paprika. Add olive oil, mix until lightly coated.
Adjust seasoning, serve.
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See what other Food52ers are saying.
Carla D. Thomas
Popular on Food52
August 26, 2014
I made this last night and it was awesome. I take care of a 74 year, old steak and potatoes kind of girl. She very carefully took a small fork full and declared it delicious. Thank You for another great recipe from FOOD 52. I will be making this one again and again.
September 1, 2013
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!
September 1, 2013
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.
August 26, 2013
Simple, pure and delicious...love it-thanks for the recipe!
August 23, 2009
Nice recipe, thanks. We made this last night and it was yummy! Used smoked paprika as that's what I had at hand.
September 30, 2009
hey- glad you enjoyed it! It's one of my summer favorites