Corn Salad to End All Corn Salads

Forgive me if I sound like a used cob salesman, but “Have I got a corn salad for YOU!”

Let me tell you: I have been making this “Corn, Tomato and Scallion Salad” since it was first published in Gourmet magazine in 2000.

Yes, folks, that’s 10 years of enjoying this corn salad. How’s that for a ringing endorsement?

I make it every summer, at least a couple of times of year. If you’ve been to my house in the summer, you’ve had this salad. I’ve made it so often, I could make it in my sleep.

That’s how easy it is.

Cut the kernels off the cobs. Saute in a pan with chopped garlic, a little balsamic vinegar, cherry tomatoes (left whole or halved), and a handful of chopped scallions. That’s it. The little bit of balsamic is a genius touch that adds depth and roundness to the flavors.

Serve warm, at room temperature or chilled. Serve as is, or incorporated into pasta salad, or topped with grilled shrimp.

This is the ultimate corn salad because it’s so simple, so wonderful and so versatile.

Try it; you won’t regret it.

Act now, and I’ll even throw in a peek at this corn on the cob photo below.

What a deal!

Corn, Tomato and Scallion Salad

(Serves 8 as a side dish)

4 ears fresh corn, shucked

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 1/2 tablespoons balsamic vinegar

1 lb cherry tomatoes, halved

1/2 cup coarsely chopped scallion greens

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.

Remove skillet from heat and stir in scallions.

Transfer vegetables to a large plate to cool and season with salt and pepper.

Note: Salad can be made 1 day ahead and chilled, covered.

From the July 2000 issue of Gourmet magazine


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Date: Tuesday, 29. June 2010 5:25
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32 comments

  1. 1

    If you say its good, i believe you. Still, no need to twist my arm. It looks so summery and fresh, I bet this would be a great picnic salad :)

  2. 2

    mmmm, I just got some Brentwood corn on Sunday at the Fort Mason Farmer’s Market. Maybe I’ll warm some up for breakfast :-)

  3. 3

    My husband makes a similar salad all summer long. It is a real treat for him being French as they rarely eat corn – meant for farm animals, but here he can get corn and canned corn all the time and this is a wonderful salad when it’s hot outside!

  4. 4

    I’ll echo the endorsement — and it is one of my first memories of Foodgal. Carolyn ran this recipe in the Mercury News and I tried the recipe. It’s been a go-to recipe ever since.

    Those local to the Bay Area can get their corn at the Corn Palace (west side of Lawrence Expy between El Camino and Central). At least for now. They sold half their acreage. One of the brothers, Joe, died last year and his older brother is still there but over 90.

  5. 5

    Mmmmmh….I loves me some corn! Thanks for the recipe! Can’t wait to try it. :)

  6. 6

    Beautiful pearly kernels! I usually steam corns for a couple of minutes to grab with a pinch of salt, but salad is a good idea. Thanks for sharing your recipe :)

  7. 7

    Dear Carolyn – What an endorsement – 10 years!

    Gorgeous and yet such simple flavors. What a lovely presentation this makes :)

    Thanks for another lovely recipe.

    Ciao, Devaki @ weavethousandflavors

  8. 8

    My Illinois-upbringing might be showing when I say this, but I am a big fan of corn and that looks delicious. The touch of balsamic sounds great!

  9. 9

    Ten years, that is a long time not to be tired of something. It looks like a beautiful and delicious salad…

  10. 10

    i’m with you! i’m listening!

  11. 11

    This is exactly what I was looking for to use the fresh corn from the farmers market. This sounds too good to pass up and perfect for dinner tonight. Thanks for sharing!

  12. 12

    By the way, this recipe is very adaptable. I like to add grated parmesan. I usually replace half the olive oil with butter. I will sometimes add an herb or two but usually keep the simple flavors, as they meld so nicely.

    I add the tomatoes at the very end. In fact, what I do is put the tomatoes in the serving bowl, add the rest, and toss.

  13. 13

    Like @lisaiscooking, I’m a Wisconsinite and when corn and tomatoes hit the market, it meant summer had officially arrived. The ultimate corn salad will definitely be part of my summer delights. Thanks, Carolyn! :)

  14. 14

    wow babe you got me excited with this corn salad of your! you are such a charmer!:)

  15. 15

    That’s a pretty good endorsement! I think I’ll be making this one very soon :)

  16. 16

    Moe is correct. Shaved salty, nutty Parmesan is wonderful atop this salad, too.Glad you’ve been a fan of it almost as long as I have. ;)

  17. 17

    I like corn a lot but I’ve never thought to making corn salad…this is great…I’ve bookmarked this for our next potluck…

  18. 18

    Unlike a car salesman’s pitch, I totally believe your cob sales pitch! :D

  19. 19

    May I invite myself to your house? You just sold me on that salad, and I didn’t even think I like corn.

  20. 20

    This is a lovely article. I just wish I had time to read through the rest of them. Will bookmark for later. Many thanks.

  21. 21

    this corn salad sounds perfect for the summer.

  22. 22

    I love bicolor corn – maybe I can use that for your recipe and try your ultimate “try it won’t regret it” corn salad! I had mine with scallions, chili flakes, black pepper…so good too!

  23. 23

    Looks fabulous. We made a corn salad ourselves yesterday. Very similar to the recipe you have shared with a roasted jalapeño and a dollop of crème fraîche. Yum!

  24. 24

    Nothing says summer like corn. I think I might make this over the weekend–just got some corn in my CSA box yesterday!

  25. 25

    ah, clean and simple–an excellent way to let that glorious produce shine!

  26. 26

    I love corn in summer salads!
    Here is my sala (corn-tomato with a basil vinaigrette): http://www.ztastylife.com/2010/06/fresh-summer-corn-chowder-with-crispy.html
    Happy summer!
    Amelia

  27. 27

    I make a very similar salad and it is required eating in summer months. Just love it!

  28. 28

    Stunning salad and great photos!

  29. 29

    OK, Carolyn, since you publilshed this on June 29 I’ve made this salad four times. Good stuff you have brought us again. Thanks.

  30. 30

    This looks so fresh and delicious! I’ve been craving one of these salads, are the tomatoes ready? It hardly feels like summer with this wacky weather we’re having…

  31. 31

    […] More Summer Sides: Corn, Tomato and Scallion Salad […]

  32. 32

    […] And: Corn, Tomato and Scallion Salad […]

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