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. As reviewed, adding a cubed avocado is a great touch, as is cubed feta cheese. If you add feta, cut down on using salt of seasoning. - Bevi —Bevi
Test Kitchen Notes
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. – Ecmtl —The Editors
tomatoes, chopped coarsely ( you can also use cherry tomatoes and halve or quarter them)
Vidalia onion, diced
Parsley ( flat leafed or curly) chopped
jalapeno pepper, minced
Good olive oil
juice of one lime
Kosher or sea salt, to taste
Ground black pepper, to taste
In This Recipe
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.
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.
Put all the rest of the chopped and minced ingredients in the bowl with the corn.
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.