Blistered Corn and Scallion Salad
This vibrant salad features grilled (blistered) corn and scallions, which are then combined with fresh, juicy heirloom tomatoes and aromatic basil. A simple yet zesty lime-sherry vinaigrette ties all the components together, creating a refreshing and flavorful side dish perfect for warm weather or as a light meal.
Equipment
- 1 Grill or Large Cast-Iron Skillet For blistering corn and scallions
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Whisk For emulsifying the dressing
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- ⅓ cup extra-virgin olive oil plus more for grill
- 4 ears of corn husked
- 1 bunch scallions
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sherry vinegar or red wine vinegar
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- Freshly ground black pepper
- 12 oz. mixed heirloom tomatoes chopped, and/or cherry tomatoes, halved
- 1 cup torn Thai or sweet basil plus more for serving
Instructions
- Preheat your grill or a large cast-iron skillet to medium-high heat and lightly oil the grates or pan to prevent sticking.
- Lightly coat the husked corn ears and whole scallions with a small amount of extra-virgin olive oil.
- Place the corn on the preheated grill or skillet and cook, turning occasionally, until the kernels are blistered and tender, about 8-10 minutes. Remove and set aside to cool slightly.
- Add the scallions to the grill or skillet and cook until softened and lightly charred, about 2-3 minutes per side. Remove and roughly chop.
- Once the corn is cool enough to handle, carefully cut the kernels off the cobs into a large mixing bowl.
- To the bowl with corn, add the chopped scallions, chopped heirloom tomatoes, and/or halved cherry tomatoes.
- In a separate small bowl, whisk together the ⅓ cup extra-virgin olive oil, fresh lime juice, sherry vinegar (or red wine vinegar), kosher salt, and freshly ground black pepper to taste.
- Pour the prepared dressing over the corn, scallions, and tomatoes in the large mixing bowl.
- Gently toss all ingredients to combine thoroughly, ensuring the dressing evenly coats everything.
- Fold in the 1 cup torn Thai or sweet basil, taste, and adjust seasoning as needed before serving immediately, garnished with more fresh basil if desired.
Notes
For truly 'blistered' corn and scallions, ensure your grill or cast-iron skillet is very hot. The high heat encourages charring and sweet caramelization, adding depth of flavor. Don't overcrowd the pan; cook in batches if necessary to maintain heat. The quality of your tomatoes and basil is paramount here; opt for ripe, in-season varieties. Thai basil offers a more anise-like, peppery note compared to sweet basil, which is milder and more classic. Adjust the vinegar balance to your preference; sherry vinegar offers a nuanced, nutty acidity while red wine vinegar is sharper. Taste the dressing before adding to the salad and adjust salt and pepper. This salad is best served fresh to maintain the texture of the blistered vegetables and the vibrancy of the basil.