Heirloom Tomato and Grilled Corn Salad

July 26, 2010
3 Ratings
  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 2 quarts
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. 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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • JanetFL
  • Sarah Brentley
    Sarah Brentley
  • lapadia
  • This Little Piggy (Lisa)
    This Little Piggy (Lisa)
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

15 Reviews

whmcdevitt August 23, 2022
I was confused by the fact the corn was only grilled. I wondered if the corn was only grilled wouldn’t it be a bit rough on the stomach. I didn’t grill so I steamed to soften the corn a bit then proceeded with the recipe. I’d love to know what people thought of only grilling and how the corn, being pretty much raw in the salad was. It was a great salad steamed and by the reviews roasted as well. Thanks for the great recipe.
Bevi August 23, 2022
I am glad it worked out for you!
Patty August 25, 2016
that looks really Delicious! Thanks for sharing! :)
JanetFL June 12, 2014
I will be trying your delicious sounding recipe as soon as our good Olathe, Colorado, corn comes in. Thank you!
Bevi November 8, 2014
I hope you liked it!
JanetFL November 9, 2014
I did make it this summer and loved it! Thanks again, Bev!
Sarah B. July 29, 2013
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!
Bevi July 30, 2013
All your inclusions sound great! I hope your party guests enjoy!
Memphis M. May 28, 2012
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.
Bevi May 29, 2012
That's so kind of you to say! I am so glad you love it enough to stop your corn salad research! Enjoy, MM!
lapadia August 3, 2011
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.
Bevi August 3, 2011
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.
This L. August 2, 2011
Sounds so simple but so quintessentially summery! Delish!
Bevi August 3, 2011
It is simple. Also, add feta is you want another flavor included.
Bevi July 29, 2011
I hope you enjoy it. We make it constantly this time of year - grilled ears of corn one night, and this salad the next!