• 56 Ratings

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.




  • 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.

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


56 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 29
  • 2 star values: 17
  • 1 star values: 0