With a straightforward ingredient list, this summertime corn salad is easy enough to throw together in a jiff and features not one but two acids for extra brightness. Blistering the corn and scallions on a grill yields a smoky flavor that adds plenty of depth. If grilling feels like an effort, you can easily char both the kernels and scallion slices in a dry cast-iron pan (just be sure to get some good color!). Licorice-y Thai basil pairs really well with the punchy sherry vinegar, but if you can’t get your hands on it, regular basil will absolutely do the trick.
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What you’ll need
Cutting Board
$10 At IKEA
Whisk
$10 At Amazon
Tongs
$21 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
⅓
4
1
2
2
1½
12
1
Preparation
Step 1
Prepare a grill for medium-high heat; oil grate. Grill 4 ears of corn, husked, and 1 bunch scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. Transfer to a cutting board and let cool. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼"–½" pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
Step 2
Meanwhile, whisk 2 Tbsp. fresh lime juice, 2 Tbsp. sherry vinegar or red wine vinegar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ⅓ cup olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
Step 3
Cut corn kernels from cobs in slabs and slice scallions into ¼"–½" pieces. Add corn kernels, scallions, 12 oz. mixed heirloom tomatoes, chopped, and/or cherry tomatoes, halved, and 1 cup torn Thai or sweet basil to vinaigrette and gently toss to combine.
Step 4
Top corn and scallion salad with more basil just before serving.
Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.
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Reviews (6)
Back to TopI loved this recipe! Tasty and refeshing. I added northwestern white beans similar to cannellini beans for protein. I didn't have sherry or red wine vinegar so I used white wine vinegar. I would do this recipe again.
Fatemah
San Francisco Bay Area
9/30/2022
This turned out to be an easy, light, and refreshing side dish for burgers on the grill. I was nervous the vinaigrette was going to be too acidic, but the sweetness of the corn really balanced it out wonderfully! Be careful not to grill the corn for too long as I did, as it could have been a bit crunchier. I also added some minced fresh jalapeno for a little spice - will make it again!
Lin C
Baltimore, MD, US
7/31/2022