Grilled Corn, Mint, and Scallion Salad

Mint leaves add color and flavor to this simple summer salad, made with grilled corn, scallions, and olive oil.

  • Servings: 10
Grilled Corn, Mint, and Scallion Salad

Source: Whole Living, July/August 2010


  • 10 ears corn
  • 4 bunches scallions, trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2/3 cup mint leaves, torn if large


  1. Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces. Toss corn, scallions, and mint together. Season with salt and pepper.


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