Charred Corn and Tomato Salad Recipe

Name: Charred Corn and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh ears of corn; 2 tablespoons Dijon mustard; 1 tablespoon chopped garlic; 1/4 teaspoon ground cumin; 4 tablespoons olive oil; 2 tablespoons cider vinegar; Salt and freshly ground pepper to taste; 4 ripe plum tomatoes, cored, peeled and coarsely chopped; 4 tablespoons chopped red onions; 2 tablespoons finely chopped coriander or parsley

Servings: persons

4 fresh ears of corn
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
4 tablespoons olive oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, cored, peeled and coarsely chopped
4 tablespoons chopped red onions
2 tablespoons finely chopped coriander or parsley

1
Preheat broiler or charcoal grill.
2
Grill the corn until it starts to char, turning the ears so they cook evenly.
3
Be sure the corn does not burn.
4
Allow to cool, and with a knife remove the kernels from the cob.
5
Reserve in a bowl.
6
To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl.
7
Blend well with a wire whisk.
8
Add the tomatoes, onions, corn and the coriander or parsley.
9
Pour the vinaigrette over all, and toss well.
10
Check for seasoning and serve.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 fresh ears of corn, 2 tablespoons Dijon mustard, 1 tablespoon chopped garlic, 1/4 teaspoon ground cumin, and more.

Yes, Charred Corn and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn and Tomato Salad

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