Summer Corn and Tomato Salad

August 18, 2009
Photo by James Ransom
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
In This Recipe
  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.
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