Charred Corn and Tomato Salad with Chipotle Vinaigrette Charred Corn and Tomato Salad with Chipotle Vinaigrette

Charred Corn and Tomato Salad With Chipotle Vinaigrette | Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

For the most robust smoky, spicy flavour, we've seeded the tomatoes, which would otherwise dilute the vinaigrette. Reserve the sauce from the can of chipotle chilies; you'll need some in this recipe. Serve your salad topped with grilled fish or a fresh baguette to soak up any juices.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 8 servings


Chipotle Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 chipotle chili in adobo sauce minced
  • 2 teaspoons liquid honey
  • 1 teaspoon adobo sauce
  • 1/4 teaspoon each salt and pepper
  • 2 corncobs husked
  • 125 kg heirloom tomatoes seeded and cut in 1-1/2 inch (4 cm) chunks
  • 1/2 cup fresh parsley torn
  • 1/2 cup fresh basil torn
  • 1/4 cup chopped fresh chive (1-inch/2.5 cm pieces)


Chipotle Vinaigrette: In bowl, whisk together oil, vinegar, chipotle chili, honey, adobo sauce, salt and pepper. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Salad: Brush corncobs with 2 tsp of the vinaigrette. Place on lightly greased grill over medium heat; close lid and grill, turning occasionally, until charred and tender, 15 to 20 minutes.

Cut kernels from corncobs. In large bowl, toss together corn kernels, tomatoes, parsley, basil, chives and remaining vinaigrette. Serve warm.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 102 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 130.0
  • Total fat 8 g
  • Potassium 341 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g


  • Iron 7.0
  • Folate 19.0
  • Calcium 2.0
  • Vitamin A 16.0
  • Vitamin C 33.0
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Lunch & Dinner

Charred Corn and Tomato Salad with Chipotle Vinaigrette