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Under 30 Minutes

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: 15 mins
    total time: 15 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

Source
Everyday Food, July/August 2007

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