Grilled Corn and Tomato Salsa Salad

Name: Grilled Corn and Tomato Salsa Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; Olive oil, to taste; 2 ears of corn, shucked, silks removed; Sea salt and pepper; 1 basket cherry tomatoes stems removed, quartered; 1 scallion, ends trimmed, green and white parts finely chopped; 1/4 cup Italian parsley leaves roughly chopped; 1/4 cup red onion peeled, finely chopped; 1 medium-sized avocado, pitted, peeled, roughly chopped

By David Latt

Total Time: 20 minutes
Rating: 4(215)
Comments: Read comments

At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.

Featured in: Recipe(s) of the Day: Grilled Corn Redux

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Ingredients

Yield:4 servings

¼cup balsamic vinegar
Olive oil, to taste
2ears of corn, shucked, silks removed
Sea salt and pepper
1basket cherry tomatoes stems removed, quartered
1scallion, ends trimmed, green and white parts finely chopped
¼cup Italian parsley leaves roughly chopped
¼cup red onion peeled, finely chopped
1medium-sized avocado, pitted, peeled, roughly chopped

Ingredient Substitution Guide

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Preparation

Step 1
Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
Step 2
In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
Step 3
Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
Step 4
Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

Ratings

4 out of 5

215 user ratings

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Comments

mbmb7 years ago

Made this last night. Definitely more of a salsa than a salad. Next time will try cilantro rather than the Italian parsley. That seemed to overpower the other flavors. Ended up spooning it over some grilled pork chops which was tasty.

COH7 years ago

This is more salsa, but if you like the idea make Guacamole Salad which has black beans, bell peppers and optional jalapenos in addition to the above!

Beverly Miller7 years ago

I followed the recipe exactly and wouldn't make any changes. This will become a regular summer dish for me. The reduced balsamic was perfect.

cmorris9 months ago

Went with cilantro instead of parsley. Didn't have avocados so substituted cucumbers. Excellent.

JAGO2 years ago

Just made it the other night. I would agree with MBMB that it is more of a salsa. Enjoyed the texture and would also substitute cilantro for the parsley. I like spicy so this was alright, but my friend absolutly loved it! (She doesn't do spicy). I will make it again but will add adobo or other type spice to give a bit more deptht of flavor.

Beth3 years ago

I just made this and it’s delicious! I used cilantro instead of parsley only because I needed to use up a bunch leftover from another meal. My balsamic reduced to a VERY thick consistency so doesn’t mix in but does leave little chewy sweet surprises which I’m not mad about. I also had to leave out the avocado because the one I had must have been perfect for about 3 minutes yesterday but today was brown and mushy. Disappointing but I’ll have something to look forward to the next time I make this.

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