Grilled Corn Salad

Grilled Corn Salad
Print Recipe
4 servings Ensalada de Elote Asado
Ingredients
  • 6 ears of corn
  • 10 scallions
  • 5 tablespoons olive oil plus more for brushing grill
  • 1 1/2 pounds cherry tomatoes
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • To taste freshly ground black pepper
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh chives chopped
  • 2 tablespoons red wine vinegar
To Prepare
  • Pre-heat the grill to medium, or set a grill pan over medium heat. Once hot, brush with oil.
  • Cook the corn for about 20 minutes, flipping with tongs every once in a while. Also, cook the scallions for about 10 minutes, flipping occasionally as well. Remove both from the heat when charred, cooked and softened. Set aside.
  • Heat 5 tablespoons of olive oil in a skillet over high heat. Once the oil is hot, add the tomatoes, salt and pepper, and cook for 6 to 7 minutes until charred and softened. Remove from the heat, making sure to reserve the oil and tomato juices as well.
  • Shave the corn kernels off the cobs and place in salad bowl. Cut white and light green parts of the scallions into 1-inch pieces and add to the bowl. Add the mint, chives, vinegar, and the reserved oil and juices from the tomatoes. Mix well. Incorporate the tomatoes. Gently toss and serve.
Ingredients
  • 6 ears of corn
  • 10 scallions
  • 5 tablespoons olive oil plus more for brushing grill
  • 1 1/2 pounds cherry tomatoes
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • To taste freshly ground black pepper
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh chives chopped
  • 2 tablespoons red wine vinegar
To Prepare
  • Pre-heat the grill to medium, or set a grill pan over medium heat. Once hot, brush with oil.
  • Cook the corn for about 20 minutes, flipping with tongs every once in a while. Also, cook the scallions for about 10 minutes, flipping occasionally as well. Remove both from the heat when charred, cooked and softened. Set aside.
  • Heat 5 tablespoons of olive oil in a skillet over high heat. Once the oil is hot, add the tomatoes, salt and pepper, and cook for 6 to 7 minutes until charred and softened. Remove from the heat, making sure to reserve the oil and tomato juices as well.
  • Shave the corn kernels off the cobs and place in salad bowl. Cut white and light green parts of the scallions into 1-inch pieces and add to the bowl. Add the mint, chives, vinegar, and the reserved oil and juices from the tomatoes. Mix well. Incorporate the tomatoes. Gently toss and serve.

8 comments on “Grilled Corn Salad

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  1. Senora Pati,
    I saw this recipe on the PBS marathon this morning. My novio says “c’mon, we will be late for hiking!” But I just had to get this recipe so that I can make it tomorrow.

  2. This is insanely delicious! Thanks Pati! All the flavors come together with a sweet and savory combination happening with the carmelized corn, green onion, mint, vinegar, and tangy sauteed tomatoes. I was nervous the mint would be strong, but it blends with all ingredients perfectly. My family who does not, let’s say, “appreciate” veggies cleared the bowl! I used 8 ears of corn, and half a box of red tomoatoes. If you cut the corn off the cobb (I did 25 minutes on stove top in non-stick griddle), you can add it back to the pan for about 5 minutes or more if it I hasn’t cooked enough. Can’t wait to make this again!