Grilled Corn Salad

Ingredients

• 6ears of corn
• 10scallions
• 75 ml (5 tablespoons), plus more for brushing the grillolive oil
• 680 g (1 1/2 pounds)cherry tomatoes
• 5 ml (1 teaspoon), or more to tastekosher salt or coarse sea salt
• to tastefreshly ground black pepper
• 60 ml (1/4 cup)fresh mint, chopped
• 60 ml (1/4 cup)fresh chives, chopped
• 30 ml (2 tablespoons)red wine vinegar

Instructions

1. 1

   Heat the grill

   Preheat a grill to medium heat, or set a grill pan over medium heat. When hot, brush it with oil.

2. 2

   Grill the vegetables

   Cook the corn for about 20 minutes, turning it occasionally with tongs. Grill the scallions for about 10 minutes, turning them from time to time. Remove both when charred, cooked and softened, and set aside.

3. 3

   Cook the tomatoes

   Heat 75 ml (5 tablespoons) olive oil in a skillet over high heat. When the oil is hot, add the tomatoes, salt and pepper; cook for 6 to 7 minutes, until charred and softened. Remove from the heat, keeping the oil and tomato juices.

4. 4

   Toss and serve

   Cut the corn kernels from the cobs and put them in a salad bowl. Cut the white and light green parts of the scallions into 2.5 cm (1-inch) pieces and add them. Add the mint, chives, vinegar and reserved oil and tomato juices, then mix well. Add the tomatoes, toss gently and serve.

What is grilled corn salad?

This is a warm-weather salad built around grilled corn, with softened scallions and tomatoes adding sweetness and savoury depth. Its fresh herbs and red wine vinegar keep the result bright rather than heavy.

The recipe appears in Pati’s Mexican Table, a series centred on Mexican cooking. Here, grilling gives familiar vegetables a lightly charred flavour, while the tomato juices and oil become part of the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 8g protein, 45g carbs, 18g fat.

Corn provides most of the carbohydrates, while olive oil supplies most of the fat; the vegetables and herbs contribute a little protein. Pair a serving with beans, fish or another protein and additional vegetables for a more rounded plate.

Grill the corn and scallions

Corn: turn the ears now and then over medium heat so they cook and colour across the surface without scorching in one spot. They should be cooked through and charred before you cut off the kernels.

Scallions: they need less time than the corn, so take them off after about 10 minutes when softened and marked by the grill. Use the white and light green parts in the salad as directed.

Let the tomatoes make the dressing

Hot oil: add the tomatoes only once the olive oil is hot, then cook them over high heat until they soften and pick up char. Keep an eye on the pan as the tomatoes release liquid.

Pan juices: save the oil and tomato juices when taking the pan off the heat. They carry the tomatoes’ flavour into the corn and herbs, so don’t drain them away.

Balance the texture and flavour

Fresh herbs: mint and chives bring a green, aromatic note to the grilled vegetables. Chop them before adding so their flavour is distributed through the salad.

Gentle tossing: fold in the tomatoes carefully after mixing the corn, scallions, herbs, vinegar and pan juices. This helps keep the softened tomatoes intact while coating the other ingredients.

When to serve it

Serve the salad warm or at room temperature, once the vegetables have been tossed with the herbs and dressing. It works well alongside grilled meat, fish or other barbecue dishes.

For a more substantial meal, pair it with beans or a protein of your choice. Taste before serving and add extra salt or pepper if needed.

Recipe notes & tips

• Turn the corn regularly so it chars on several sides.
• Grill the scallions separately from the corn so you can remove them as soon as they soften.
• Use a wide skillet to give the tomatoes room to char rather than steam.
• Save all the tomato juices and oil from the pan for the dressing.
• Cut the corn kernels from the cob into a large bowl to catch any that fall.

Variations

• Add chilli: toss in finely chopped fresh chilli for a hotter salad.
• Use coriander: replace some or all of the mint with chopped fresh coriander.
• Add lime: use lime juice in place of some of the red wine vinegar.
• Include avocado: fold in diced avocado just before serving.
• Make it smoky: add a pinch of smoked paprika with the salt and pepper.

Common mistakes to avoid

• Over-charred corn: turn the ears regularly and move them away from intense heat if they darken too quickly.
• Undercooked corn: check that the kernels are tender before taking the ears off the grill.
• Crowded tomatoes: cook them in a wide skillet so they have space to soften and char.
• Discarded pan juices: reserve the oil and tomato liquid, as they form part of the dressing.
• Rough tossing: add the tomatoes last and fold gently to avoid crushing them.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Serve chilled, bring to room temperature, or warm gently in a pan; avoid vigorous stirring so the tomatoes stay intact.

Frequently asked questions