You know you want some… Corn and Tomato Salad. The essence of summer and not a leafy green in sight.
You know you want some… Corn and Tomato Salad. The essence of summer and not a leafy green in sight.
Preheat the grill to medium heat and oil the grates. Add the ears of corn over direct heat, turning occasionally to cook the corn and give it char marks. When charred, remove from the grill and set aside to cool.
In a large mixing bowl, add the tomatoes, cucumber, mozzarella cheese, red onion and scallions.
When the corn has cooled, work with one ear set up vertically on a cutting board and using a sharp knife, cut off the corn kernels. Some may stick together in "corn ribs", this is fine. Add the cut corn to the large mixing bowl and toss gently. Set side.
In a small bowl, whisk together the zest and juice from one fresh lemon, white wine vinegar, honey/agave, salt and pepper.
Pour the dressing over the corn and tomato salad, toss to combine. Cover and chill until ready to serve. Retoss before serving. If serving several hours later or next day, the salad might need to have the seasonings readjusted with salt and pepper as these tend to mute when chilled for long periods of time.
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