Heirloom Tomato and Grilled Corn Salad

By Bevi
July 26, 2010
13 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. – EcmtlThe Editors

Serves: 2 quarts

Ingredients

  • 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

Directions

  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.

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Reviews (13) Questions (1)

13 Comments

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!<br />
 
Author Comment
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 G. 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. <br />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!
 
Author Comment
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.
 
Author Comment
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.
 
Author Comment
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!
 
Author Comment
Bevi August 3, 2011
It is simple. Also, add feta is you want another flavor included.
 
Author Comment
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!