It may not be summer yet, but that doesn’t mean you can’t enjoy the flavors of the sunny season. This salad from the new book, Michael Symon’s Playing With Fire, lets you do just that. Fresh corn gets cooked on the grill before being tossed with cherry tomatoes, avocado, jalapeño, lime, scallions, and cilantro.
“When corn and tomatoes are at their peak, this salad tastes like summer in a bowl,” says Symon. He suggests soaking the corn ears overnight in salted water to keep the husks from going up in flames on the grill. “It also adds a little bit of extra flavor,” he notes.
Symon recommends serving up this salad with any meat or fish. “It also makes for a delicious leftover the next day—just gently heat the veggies, toss with pasta, and you’re set!” he says.
Ready to channel warm weather vibes and try it for yourself? Scroll down for the recipe.
Grilled Corn and Tomato Salad
-
Prep Time30 minutes
-
Cook Time20 minutes
-
Servings6 people
-
Dietary
Ingredients
-
4 ears sweet corn, unhusked
-
kosher salt
-
1 garlic clove,
-
1 jalapeño pepper, seeds and ribs removed, minced
-
3 limes zest and juice removed
-
1/2 cup extra-virgin olive oil
-
1 ripe avocado, halved, pitted, peeled, and diced
-
1 cup halved cherry tomatoes
-
6 scallions thinly sliced
-
3/4 cup fresh cilantro leaves, finely chopped
-
freshly ground black pepper
Instructions
Recipe Notes
Reprinted from Michael Symon’s Playing With Fire. Copyright © 2018 by Michael Symon. Photographs copyright © 2018 by Ed Anderson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. For more healthy salad recipes, check out this Tex-Mex inspired salad and this ketogenic Cobb salad.