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.
INGREDIENTS
- 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
DIRECTIONS
- Heat grill to high. Brush corn and scallions with oil; season with salt and pepper.
- 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).
- Meanwhile, grill scallions until charred, about 2 minutes. Cut into 1-inch pieces.
- Toss corn, scallions, and mint together in a large serving bowl. Season with salt and pepper.
Visit marthastewart.com 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.