Tomato And Grilled Corn Salad With Smoked Salt

Name: Tomato And Grilled Corn Salad With Smoked Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 3 ears of corn; 2 large heirloom tomatoes, about 1 pound total; 1 pound smaller tomatoes, such as the zebra variety; 4 ounces queso fresco; 4 scallions, sliced thin; 1 lime, zest only; alderwood smoked salt; For the vinaigrette; 1 lime, juiced; 1 pinch sea salt; freshly ground pepper; 1/2 cup extra-virgin olive oil

Servings: persons

For the Salad
3 ears of corn
2 large heirloom tomatoes, about 1 pound total
1 pound smaller tomatoes, such as the zebra variety
4 ounces queso fresco
4 scallions, sliced thin
1 lime, zest only
alderwood smoked salt
For the vinaigrette
1 lime, juiced
1 pinch sea salt
freshly ground pepper
1/2 cup extra-virgin olive oil

1
Grill the Corn: Heat a grill to medium-high. Rub the ears of corn with a little olive oil and place them on the hot grill, covering with the lid. Cook the corn for about 10 minutes, turning every 2 minutes. You want some charring on the corn for flavor and color. Remove the corn from the grill and set aside to cool while you prep the rest of the salad.
2
Compose the Salad: Wash and dry the tomatoes. Cut the large tomatoes into big flat slices, horizontally (a serrated knife is best for cutting tomatoes). Cut the small tomatoes into wedges. I like a variety of textures and shapes in this salad. Place the tomato slices on a platter and artistically arrange the wedges. Take the cooled corn and cut it off the cob. Sprinkle the corn over the tomatoes on the platter. Crumble the queso fresco and arrange it over the tomatoes and corn. Toss scallions on top of the salad. Zest the lime over the salad.
3
Make the Vinaigrette: Pour the lime juice with a sprinkling of regular salt and pepper into a small bowl. Drizzle in olive oil while whisking continuously to emulsify. Stop occasionally to taste the vinaigrette. Is it too acidic? Add more olive oil. Is the vinaigrette well balanced with lime and olive oil? Stop. It's finished! Drizzle the lime vinaigrette over the tomato and corn salad. Finish by sprinkling smoked salt over the salad. It's ready to serve.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: For the Salad, 3 ears of corn, 2 large heirloom tomatoes, about 1 pound total, 1 pound smaller tomatoes, such as the zebra variety, and more.

Yes, Tomato And Grilled Corn Salad With Smoked Salt 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.

That's it — enjoy your meal!