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Summer salad of grilled corn and tomatoes
Tender grilled corn, crisp cucumber, and sweet onion provide the perfect backdrop for juicy, colorful, heirloom tomatoes. Don’t worry too much about measurements—you can’t go wrong with these summer favorites in any proportion. —Deborah Geering
4 ears corn in husks
Juice of 1 lime
2 tablespoons Champagne vinegar
1 shallot, minced
6 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small sweet onion, chopped small
1 small cucumber, peeled, seeded, and diced
2 large or 3 medium assorted heirloom tomatoes, cored and cut into 1/2-inch pieces
1 pint heirloom cherry tomatoes, any variety, halved
4 ounces feta cheese, crumbled (or 8 ounces cherry-size fresh mozzarella)
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
Fill a large bowl or pot halfway with water. Stir in 2 tablespoons salt. Add the corn and, if necessary, cover with addtional water. Weigh the ears down with a plate to keep them submerged. Soak 1 hour.
Meanwhile, prepare the dressing: In a small bowl, whisk together the vinegar and shallot. While whisking, drizzle in the olive oil. Season with salt and pepper. Chill under ready to use.
Preheat the grill to medium-high heat. Remove the corn from the water and place on the grill. Grill in husks until the outside is charred, turning occasionally, about 30 minutes. Remove and cool to room temperature.
Remove the husks and silk, and cut kernels off the cob. In a large bowl, combine kernels, onion, and cucumber. Gently stir in tomatoes, feta, basil and cilantro. Taste and adjust seasoning.
Serves 6 to 8