Martha Stewart's Favorite Recipes

Grilled Corn, Mint, and Scallion Salad

Yield: 6 - 8 Servings

When sweet corn is in season, it's high time for eating it straight from the cob. But for something a little special, toss together this salad: The mint and scallion heighten the flavors. For easy cleanup, work on a rimmed baking sheet when slicing corn from the cob to contain the kernels. We paired this recipe with citrus and spice-balanced Starlight Ridge Chardonnay.


  • 10 ears corn, shucked
  • 3 bunches scallions, trimmed
  • Extra-virgin olive oil, for grill and brushing
  • Coarse salt and freshly ground pepper
  • 2/3 cup fresh mint leaves, torn if large


  1. Heat grill to high. Brush corn and scallions with oil; season with salt and pepper.
  2. Lightly oil grates. Grill corn, turning occasionally, until lightly charred and tender, 6 to 8 minutes. Let cool, then cut kernels off cobs (about 5 cups).
  3. Meanwhile, grill scallions until charred, about 2 minutes. Cut into 1-inch pieces.
  4. Toss corn, scallions, and mint together in a large serving bowl. Season with salt and pepper.

    Visit for additional recipes/DIY. Reprinted from Martha Stewart’s Grilling. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.