Grilled Corn Salad
Ensalada de Elote Asado
Recipe Yield
4 servings
Cooking time
40 minutes
Rate this recipe
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.
Comments
39comments inGrilled Corn Salad
Suzy Betsinger
Sep 23
Was the grill you grilled the corn and onion on an indoor grill or was it a topper for the stove?
Pati Jinich
Oct 10
I normally use my outdoor grill, but a grill pan on the stove works pretty well too 🙂
Stephanie Marcotte
Aug 27
Dear Pati,
This is a fabulous recipe and my guests just loved it! It’s a wonderful make-ahead dish for a party served chilled. Will definitely be making it again! Thank you for your engaging show and your kind heart.
Pati Jinich
Sep 04
Thanks to you for following and for the kind words Stephanie!
Maria Radesco
Sep 01
Hi Patti:
Love your show and all the recipes you make. Most of all I love when you visit Mexico and show us the culture and traditions of Mexico. You have such a bubbly personality which makes your show so enjoyable. Thanks for sharing
Pati Jinich
Sep 05
Thanks to you for following Maria, un abrazo!
Yvonne Berlanga Shevchuk
Jun 12
This was so fresh and delicious! We forgot to get the tomatoes so I used some of the leftover marinade from the Oaxacan oregano chicken to dress it with the red vinegar.
Pati Jinich
Jun 16
Mmmm, great idea Yvonne, thanks for sharing!
Bobbi Bosworth
Feb 17
Patti,
This was delicious!
Pati Jinich
Feb 18
Glad you liked it Bobbi!
Suzanne
Sep 20
Hi Pati,
After watching your show, I made this tonight and served it with your Oxacan Chicken with Oregano and Garlic, plus sliced avocados on the side (to make a connection with you!) My husband looked at me lovingly and said, “No disrespect to your usual cooking, but this is the best meal you have ever made!” Thank you for sharing your culture, heritage, and recipes, Pati. You rock!
Pati Jinich
Oct 04
Aw, you guys are so sweet! So glad you are enjoying my recipes Suzanne. Keep cooking and having fun 😉
Renata
Jun 23
We LOVE the grilled corn salad! I made it a few times already, lately adding fresh Persian cucumber as well, and it’s an ultimate favorite for us. Thank you for your wonderful recipes Pati!!
Pati Jinich
Jun 23
Thanks to you for trying them Renata and for giving them you own twist!
Pati Jinich
Jul 22
That’s great that you made the recipe your own, Laura. Thanks for giving it a try!
Anonymous
Oct 10
Pati
I love the grilled corn salad. I just prepared for lunch and we loved it. Plato limpio !
Pati
Oct 17
Awesome!
Benny
Oct 10
Espero que mi esposa quiera hacer esta ensalada con el pollo conmigo esta noche. Vi este programa anoche con mi hija (tiene 4 anos y le encanta su programa) y sabia que tuve que prepararla. Combina ingredientes distintos y sabrosos con mucha cultura, y siempre disfruto los episodios. Gracias por lo que hace.
Pati
Oct 18
Uy mil gracias, Benny!
Joseph Condon
Aug 04
Good salad. For a little change up, try peppadews in place of the tomatoes next time, but don’t saute them. They add a little more sweetness than the tomatoes.
Pati
Aug 06
So glad you are making this recipe your own, Joseph!
Fran
Jul 24
Thank you so much for the grilled corn salad recipe. I watched you prepare it on your show and it looked so delicious( I watched it twice)! I can’t wait to try it. I’ll let you know.
Thank again,
Pati
Jul 25
Hope you love it, Fran!
Mario
Jun 03
Easy to prepare this dish but tastes like you spent hours bringing out all the flavors! It was a big hit with the family.
Muy Sabroso Pati!
Thank you
Pati
Jun 05
Yay!! So glad it was a big hit, Mario.
Bernie Kitts
May 23
Pretty easy dish…very colorful and it unites grilled and fresh flavors well. Nothing left in the bowl…
Gracias.
Pati
May 23
Love to hear that nothing is left in the bowl 🙂
Joanna
Apr 03
This came out beautifully! I decreased olive oil to 2tbs to save calories and added a clove of minced garlic to tomatoes during last two minutes of cooking. I also added about a cup of steamed green beans to the salad to round out the nutritional value. Yummy!
Pati
Apr 03
I’m so glad you made it your own and enjoyed it, Joanna!
Kim
Jan 10
Can’t wait to make this looks so delicious
Pati
Jan 11
Super!
Martha Munguia
Oct 19
loved the salad and it went great with the oregano garlic chicken!
Pati
Oct 20
Yay!
Charity Zalasar
Oct 14
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.
Pati
Oct 20
Hahaha! I hope you and your novio enjoyed the salad…and the hike :).
Anita
Oct 12
¡Sabroso y fácil!
Pati
Oct 12
Mil gracias Anita!
Jaclyn
Sep 25
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!
Pati
Sep 25
So happy your whole family loved it!