Recipe

Heirloom Tomato and Grilled Corn Salad

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Photo by Bevi

This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes

This recipe was entered in the contest for Your Best Corn Recipe

This recipe was entered in the contest for Your Best Chili Pepper Recipe

This recipe was entered in the contest for Your Best Corn off the Cob
A&M's Testing Notes: This is a great, fresh-tasting salad that combines the sweetness of grilled corn with the abundance of the season’s tomatoes. The addition of lime juice ups the tartness of tomatoes at this...
This is a great, fresh-tasting salad that combines the sweetness of grilled corn with the abundance of the season’s tomatoes. The addition of lime juice ups the tartness of tomatoes at this time of year, a perfect counterbalance to the sweet corn. I also tried it with the addition of cubes of avocado, served on a bed of lettuce. It made for a light lunchtime salad. – Ecmtl

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Chef
Bevi's Notes: When the tomato and corn harvest comes, this salad appears on our table as a summer staple. Grilling the corn elicits the most wonderful sweetness, and the use of fresh squeezed lime juice...
When the tomato and corn harvest comes, this salad appears on our table as a summer staple. Grilling the corn elicits the most wonderful sweetness, and the use of fresh squeezed lime juice in the dressing makes the whole dish sparkle. You can use either cherry tomatoes or heirlooms, or combine the two. - Bevi

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Serves 2 quarts

6 ears corn, husked Ask a question about this ingredient

4 cups tomatoes, chopped coarsely ( you can also use cherry tomatoes and halve or quarter them) Ask a question about this ingredient

1/2 cup Vidalia onion, diced Ask a question about this ingredient

1/2 cup Parsley ( flat leafed or curly) chopped Ask a question about this ingredient

1/2 jalapeno pepper, minced Ask a question about this ingredient

1/2 cup Good olive oil Ask a question about this ingredient

juice of one lime Ask a question about this ingredient

Kosher or sea salt, to taste Ask a question about this ingredient

Ground black pepper, to taste Ask a question about this ingredient

Rub the husked corn with a little olive oil, salt, and pepper. Place on outdoor grill and turn until some of the kernels are a little blackened.
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With a sharp knife, remove the kernels from the cobs. Be sure to then use the dull side of the knife blade to scrape off the "milk". Place in a medium sized bowl.
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Put all the rest of the chopped and minced ingredients in the bowl with the corn.
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Make a dressing with the olive oil and lime juice; season to taste with salt and pepper. Pour into the bowl with all the ingredients, and mix thoroughly.
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6 Comments on Heirloom Tomato and Grilled Corn Salad

lapadia added 9 months ago

Beautiful and mouthwatering! Because of the cool summer around here we won't be harvesting the main ingredients used until early to late fall :( ....plenty of parsley and onion is all we have right now.

Bevi added 9 months ago

Your fall gain will be our loss - by then the corn and tomatoes will be gone in this part of the world. We had an unusually hot summer, and an early harvest.