Grilled Corn Salad

Although this was featured on the Mexican cooking show, Pati's Mexican Table, it doesn't seem exclusively Mexican. I'm certain this salad could be used for a number of other cuisines by changing the herbs or adding other vegetables. I think this would be great with basil or oregano to accompany an Italian meal  The next time I have it with Mexican, I'm going to use epazote or Mexican oregano  instead of the mint and chives.

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Grilled Corn Salad

Adapted from Pati Jinich's recipe
Serves 6-8

4-6 ears of corn (I found 4 large ears to be sufficient) equaling 6-7 c of corn kernels
10 scallions (or substitute yellow onion slices, chop after grilling)
5 T olive oil
1 1/2 pds cherry tomatoes
1 teas kosher salt
freshly ground black pepper to taste
2 T red wine vinegar
1/4 c chopped or torn mint
1/4 c chopped chives, garlic chives if you have them


Remove the husks from the corn and rinse and dry. Heat a grill or a cast iron grill pan on your stovetop. When warm, cook the ears of corn for about 20 minutes until they are charred and cooked through. Remove from the grill and add the scallions and grill until charred. Watch these carefully or consider turning down the grill heat since they can over cook easily. Set aside.  When you are able to handle the corn, cut the kernels off each cob and cut the scallions in one-inch pieces. Place in a salad bowl. These can be refrigerated for a couple of days before you serve the salad if needed.

Place the 5 T olive oil into a large skillet and heat over medium high to high heat. Add the cherry tomatoes, salt and pepper. Cook until the tomatoes have released some of their juices and, if you like, continue cooking until the tomatoes have begun to char. I didn't do this because I wanted all the released tomato juice and didn't want it to burn in the skillet.

 Stir the vinegar into the corn and scallion mix. Add the tomatoes and the juice and oil to the salad. Stir gently. Add the mint and chives and stir once more. Serve.