Roasted Fresh Corn & Tomato Salad
Submitted by happyzhangbo
Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that’s even better the next day.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
24⅓ hrsThe difference between a forgettable corn salad and one people ask about is right here in step one: you grill the corn until the kernels char and blister. That smoky-sweet edge carries the whole bowl, so don’t shortcut it with canned or boiled corn.
Once the cobs cool enough to handle, cut the kernels off and toss them with halved cherry tomatoes, finely chopped red onion, and a quick rice vinegar dressing. Rice vinegar is the smart pick here, gentler and a little sweeter than wine vinegars, so it brightens the salad without bullying the corn’s natural sweetness.
Best of all, this one likes to sit. Serve it at room temperature right away, or cover and chill it for up to a day so the flavors mingle and deepen. It travels well, which makes it a natural for cookouts and potlucks.
Kitchen Tips
- Turn the corn often on the grill so it browns evenly instead of scorching in spots.
- Let the cobs cool before cutting so you keep your fingers safe and the kernels stay intact.
- Make it a few hours ahead; the salad only improves as it rests.
Variations
- Add diced avocado, crumbled feta or cotija, and a handful of cilantro for a Mexican street-corn lean.
- Toss in a diced jalapeno or a pinch of chili powder for heat.
- Stir in black beans to turn the side into a light main.
Ingredients
Directions
Remove husks and silks from corn.
Brush corn with 2 tablespoons olive oil.
For a charcoal grill, place corn on the grill rack directly over medium-hot coals.
Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.
(For a gas grill, preheat grill.
Reduce heat to medium-high.
Place corn on grill rack over heat.
Cover and grill as above.)
When cool enough to handle, cut kernels off the cobs.
In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.
Serve at room temperature, or cover and chill for up to 24 hours before serving.
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