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
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
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.