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Barbecued Corn and Tomato Salad with Fresh Oregano Vinaigrette

Serves: Makes 4 servings

Ingredients:

  • 4 tablespoons Champagne or white wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons finely minced red onion
  • ¾ cup extra-virgin olive oil, divided
  • ¼ cup finely chopped fresh oregano leaves
  • Coarse salt and freshly ground black pepper
  • 2 large ears of corn, shucked
  • 2 large, very ripe plum tomatoes, trimmed and cut in half lengthwise
  • Vegetable oil, for brushing grill grates
  • 1 to 2 serrano peppers, trimmed, seeded, and minced


Procedures:

Grilling corn enhances its natural sweetness. Fresh oregano complements the sweetness and lends a slightly earthly flavor to this delightful summer salad.

To prepare oregano vinaigrette, combine vinegar, honey, and red onion in a medium mixing bowl. While whisking vigorously, drizzle in ½ cup olive oil by drops to form an emulsion. Stir in chopped oregano. Taste and season with salt and pepper. Set aside.

To prepare corn, heat a large pot of generously salted water over high heat until boiling. Add corn and cook until crisp-tender, about 8 to 10 minutes. Drain through a colander and set aside.

Meanwhile, prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Brush grill grates or grill pan with a thin coating of olive oil using a silicone pastry brush. Place corn on grill and cook just until grill marks are visible on all sides, about 5 to 7 minutes. Using tongs, transfer corn to a serving plate and maintain grill temperature. Let corn cool to the touch, and remove corn kernels with a corn stripper. Place kernels in a salad bowl and add serranos to taste.

To prepare tomatoes, brush cut sides of tomatoes with some of the remaining olive oil and season with salt and pepper. Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Place tomatoes, cut side down, on the grill and cook, flipping once, until charred, about 6 to 8 minutes total. Transfer tomatoes to a cutting board. Cut into ¾-inch pieces and place in the bowl with the corn.

To serve, drizzle vegetables with oregano vinaigrette, toss well to coat. Serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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