No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Grilled Corn and Tomato Salad

This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Corn and Tomato Salad

Source: Everyday Food, July/August 2007


  • 1 tablespoon olive oil, plus more for grates
  • 3 ears corn, husks and silk removed
  • 1 beefsteak tomato (10 ounces), cored, halved, and cut into 1/2-inch pieces
  • 1 orange bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
  • 2 scallions, thinly sliced
  • 1 to 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper


  1. Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8 to 10 minutes. When cool enough to handle, cut off tip of one ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.

  2. To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine.

Reviews (0)

Related Topics