What should I serve this recipe with?

This corn salad is the ultimate complement to all of your favorite summertime mains, such as grilled chicken , steak , or fish , or burgers and hot dogs .

What is a substitute for chipotle chile powder?

If you don’t have chipotle chile powder handy, you can use smoked paprika instead. If your smoked paprika is mild, add cayenne pepper to taste.

Grilled Corn Salad with Blistered Tomato Vinaigrette

Name: Grilled Corn Salad with Blistered Tomato Vinaigrette
Total time: 45 min
Ingredients: 4 medium garlic scapes (about 1 ounce) or small scallions; 3 cups cherry tomatoes; 1/4 cup plus 2 tablespoons olive oil, divided, plus more for grill; 1 1/2 teaspoons kosher salt, divided, plus more to taste; 1/2 teaspoon black pepper, divided; 4 medium ears fresh corn; 1 medium shallot, sliced (about 1/4 cup); 1 tablespoon sherry vinegar; 2 teaspoons smoked paprika; 1 teaspoon grated lime zest plus 1 tablespoon fresh lime juice (from 1 lime); 1 teaspoon chipotle chile powder; 1 small cucumber (about 9 ounces); 1 medium-size red bell pepper (about 8 ounces); 3 3/4 ounces crumbled feta cheese (about 3/4 cup); 1 tablespoon chopped fresh cilantro; 1 tablespoon thinly sliced fresh basil

Total Time:

45 mins

Servings:

After Labor Day, Devin Finigan of Aragosta in Deer Isle, Maine, hosts a small community cookout on the beach for the farmers, fishers, foragers, and artists who have helped make her restaurant a singular dining destination. Every one of Finigan’s plates features Maine ingredients, including this bright, fresh, and smoky grilled corn salad.

Grilling vegetables to a crisp-tender state with a little char is half of the equation for this summery dish. The other half is the smoky tomato vinaigrette, a tangy-sweet sauce that dresses the grilled corn, garlic scapes, cherry tomatoes, and crunchy cucumber and bell pepper. Crumbled feta adds some nice pops of salinity, and loads of fresh herbs on top keep the entire bowl feeling bright and fresh. If you can’t find garlic scapes (the long green bud shoots of the garlic plant), try substituting with scallions. While they won’t impart the same mild garlic taste as scapes, the green onions will add a mild onion flavor to the salad.

Frequently Asked Questions

What should I serve this recipe with?

This corn salad is the ultimate complement to all of your favorite summertime mains, such as grilled chicken, steak, or fish, or burgers and hot dogs.
What is a substitute for chipotle chile powder?

If you don’t have chipotle chile powder handy, you can use smoked paprika instead. If your smoked paprika is mild, add cayenne pepper to taste.

Notes from the Food & Wine Test Kitchen

Any leftover vinaigrette would be great tossed with a simple green salad, drizzled on grilled vegetables, or used as a marinade for chicken.

Make ahead

The tomato vinaigrette can be stored in an airtight container in the refrigerator for up to one day.

Ingredients

4 medium garlic scapes (about 1 ounce) or small scallions
3 cups cherry tomatoes
1/4 cup plus 2 tablespoons olive oil, divided, plus more for grill
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper, divided
4 medium ears fresh corn
1 medium shallot, sliced (about 1/4 cup)
1 tablespoon sherry vinegar
2 teaspoons smoked paprika
1 teaspoon grated lime zest plus 1 tablespoon fresh lime juice (from 1 lime)
1 teaspoon chipotle chile powder
1 small cucumber (about 9 ounces)
1 medium-size red bell pepper (about 8 ounces)
3 3/4 ounces crumbled feta cheese (about 3/4 cup)
1 tablespoon chopped fresh cilantro
1 tablespoon thinly sliced fresh basil

Directions

Preheat grill to medium-high (400°F to 450°F). Meanwhile, fill a medium bowl with ice and water; set aside. Bring a medium pot of salted water to a boil over high. Add garlic scapes; boil until bright green and tender, about 1 minute. Immediately transfer to prepared ice bath; let cool about 3 minutes, and drain. Pat scapes dry using paper towels. Set aside.
Toss tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; transfer to a grill basket. Brush corn with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt.
Place corn on oiled grates, and grill, uncovered, turning occasionally, until tender and starting to blacken all over, 12 to 15 minutes. Set aside. Place grill basket with tomatoes on grates, and grill, uncovered, undisturbed, until tomatoes start to blacken and skins split, 5 to 7 minutes. Set aside. Place scapes on oiled grates, and grill, uncovered, until charred, 1 to 2 minutes per side; set aside.
Reserve 1/2 cup grilled tomatoes; place remaining tomatoes in a blender. Add shallot, sherry vinegar, paprika, lime zest and juice, and chipotle chile powder; process until smooth, about 45 seconds. With processor running, stream in remaining 1/4 cup olive oil; process until well combined, about 15 seconds. Season vinaigrette with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Transfer to a small bowl, and refrigerate until ready to use.
Cut corn kernels from cobs, and place in a large bowl. Chop grilled scapes into 1/2-inch pieces, and add to bowl with corn. Seed and chop cucumber and red pepper into 1/2-inch pieces; stir into corn mixture. Add feta and reserved 1/2 cup grilled tomatoes.
Toss salad with 1/3 cup vinaigrette, and season with salt to taste. Sprinkle with cilantro and basil. Serve at room temperature or chilled alongside remaining vinaigrette.