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Grilled Corn and Tomato Salad


Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.

  • Prep:
  • Total Time:
  • Servings: 4

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 1 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.

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