Corn and Green Tomato Salad

This simple succotash-style treat is the perfect side dish for most any summer meal.

Slideshow: Corn Recipes
  • Total Time:
  • Servings: 8

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Ingredients

  • 5 ears of corn (about 3 pounds), shucked
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 jalapeños
  • 2 large green beefsteak tomatoes, diced
  • 1/3 cup finely chopped scallions
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons finely chopped mint
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • Sea salt
  • Pepper
  • 1/2 cup toasted pumpkin seeds

How to make this recipe

  1. Light a grill. Lightly brush the corn with olive oil and grill, turning occasionally, until charred in some spots and tender, about 10 minutes. Transfer to a work surface and let cool for 5 minutes. Cut the kernels from the cobs and transfer to a large bowl.
  2. Meanwhile, grill the jalapeños, turning occasionally, until charred and soft, about 12 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 20 minutes. Peel, seed and finely chop the jalapeños. Stir into the corn along with the tomatoes, scallions, cilantro and mint.
  3. In a small bowl, whisk the 1/4 cup plus 2 tablespoons of olive oil with the lime juice, sugar, cumin and coriander and season with salt and pepper. Add to the vegetables and toss to coat. Transfer the salad to a bowl, sprinkle with pumpkin seeds and serve.
Contributed By Photo A© Madeleine Hill Published August 2014

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