Charred Corn and Tomato Salad
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 4fresh ears of corn
- 2tablespoons Dijon mustard
- 1tablespoon chopped garlic
- ¼teaspoon ground cumin
- 4tablespoons olive oil
- 2tablespoons cider vinegar
- Salt and freshly ground pepper to taste
- 4ripe plum tomatoes, cored, peeled and coarsely chopped
- 4tablespoons chopped red onions
- 2tablespoons finely chopped coriander or parsley
Nutritional analysis per serving (4 servings)
276 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler or charcoal grill.
- Step 2
Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
- Step 3
To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
- Step 4
Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.
Private Notes
Comments
Delicious and simple. I steamed the corn instead of grilling and added fresh basil. A perfect recipe to appreciate your summer produce.