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Grilled Corn Salad

4 servings
Ensalada de Elote Asado


  • 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.