Salads · Side Dishes
Charred Corn, Scallion & Tomato Salad
- Serves
- 6 servings
Bring it to the table
About this recipe.
Grilled corn and scallions with tomatoes, basil and a lime-sherry vinaigrette.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1/3 cup extra-virgin olive oil (plus more for the grill)
- 4 ears corn (husked)
- 1 bunch scallions
- 2 tablespoons fresh lime juice
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe)
- freshly ground black pepper (to taste)
- 12 oz mixed tomatoes (chopped, or cherry tomatoes halved)
- 1 cup torn Thai or sweet basil (plus more to serve)
Let the grilled vegetables cool enough to cut
Corn sliced from the cob in small slabs keeps some satisfying clusters in the salad. Separate them gently as you toss.
At the table
Serve with grilled mains, adding basil at the last moment.
The cooking plan
How to make Charred Corn, Scallion & Tomato Salad.
Prepare a grill for medium-high heat and oil the grate. Grill the corn for 10–12 minutes and scallions for 5–7 minutes, turning occasionally, until tender and charred in spots. Transfer to a board and cool enough to handle.
Whisk the lime juice, vinegar, measured oil and salt in a large bowl. Season with black pepper.
Cut the corn from the cobs in small slabs and slice the scallions into 1/4–1/2-inch pieces. Toss them with the tomatoes and basil in the vinaigrette.
Finish with extra basil just before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Charred Corn, Scallion & Tomato Salad
Ingredients
⅓ cup extra-virgin olive oil plus more for the grill- 4 ears corn husked
- 1 bunch scallions
- 2 tablespoons fresh lime juice
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe
- freshly ground black pepper to taste
- 12 oz mixed tomatoes chopped, or cherry tomatoes halved
- 1 cup torn Thai or sweet basil plus more to serve
Instructions
- Prepare a grill for medium-high heat and oil the grate. Grill the corn for 10–12 minutes and scallions for 5–7 minutes, turning occasionally, until tender and charred in spots. Transfer to a board and cool enough to handle.
- Whisk the lime juice, vinegar, measured oil and salt in a large bowl. Season with black pepper.
- Cut the corn from the cobs in small slabs and slice the scallions into 1/4–1/2-inch pieces. Toss them with the tomatoes and basil in the vinaigrette.
- Finish with extra basil just before serving.
Notes
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Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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