Grilled Corn and Tomato Salad

Grilled Corn and Tomato Salad
Servings: 6 Prep 10 mins Grill 14 mins to 16 mins


  • 1/4 cup tarragon vinegar OR: white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon coarse-grain mustard
  • 1 teaspoon fresh tarragon, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil plus 1 tablespoon
  • 3 ears corn on the cob, husks removed
  • 2 medium red tomatoes, cored and halved
  • 3 medium yellow tomatoes, cored and halved
  • 1 bunch scallions, trimmed
  • 1 bunch watercress, tough stems removed
  • Italian bread, for serving (optional)

Make It

1. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium hot.

2. In small bowl, whisk together vinegar, honey, mustard, tarragon, 1/4 teaspoon salt and the pepper. Gradually whisk in the 1/4 cup oil until smooth and thick.

3. Brush ears of corn and cut sides of tomatoes with the remaining 1 tablespoon olive oil.

4. Grill tomatoes, cut side down, and scallions, turning scallions occasionally, until grill marks appear and the tomatoes and scallions are lightly colored, about 4 minutes. Remove to platter. Place corn on grill grid. Cover grill; grill corn, turning occasionally, until lightly golden, 10 to 12 minutes. Remove from grill; let cool to room temperature.

5. Cut kernels from corn cobs. Cut tomatoes into chunks. Slice scallions into 1/4-inch slices. Place corn kernels, tomatoes, scallions and watercress in large salad bowl; toss gently to combine. Whisk dressing to combine. Add to salad bowl, along with remaining 1/4 teaspoon salt; toss gently to combine. Serve at room temperature with Italian bread to sop up all the juices and dressing.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 184, Fat, total (g): 12, chol. (mg): , sat. fat (g): 2, carb. (g): 19, fiber (g): 3, pro. (g): 4, sodium (mg): 246, Percent Daily Values are based on a 2,000 calorie diet.