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Grilled Corn and Tomato Salad

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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 minutes
Total: 15 minutes

Ingredients

Serves 4

  • 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. 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. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
From Everyday Food, July/August 2007

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