Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

• cooking oil spray, for grill grates
• 5 T extra-virgin olive oil
• 4 ears of corn, husked
• 1 bunch scallions (I used 4 huge scallions)
• 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
• 2 T sherry vinegar or red wine vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
• freshly ground black pepper, to taste
• 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
• 1 cup sweet basil, chiffonade, plus more for garnish

1. Prepare a grill for medium-high heat; oil grate (before heating).
2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (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.)
3. Transfer to a cutting board and let cool.
4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
7. 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.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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