- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 230 kcal
Quick summary
“This salad celebrates the flavors of summer by combining grilled sweet corn kernels with juicy slices of fresh plums and colorful tomatoes. The citrus vinaigrette of Meyer lemon with honey and crumbled feta cheese unites sweet and savory textures in refreshing harmony.”
What you need to know
- The surface toasting of the corn kernels in the skillet or grill intensifies the caramelized sugars of the fresh cob.
- The ripe and firm plums bring fruity acidity that cuts the vegetable greasiness of the extra virgin olive oil and cured cheese.
- The crumbled feta cheese provides spot salinity that balances the sweet vinaigrette with honey and lemon.
Ingredients
Main
- ears of corn Fresh corn
- g Cherry or heirloom tomatoes
- units Ripe plums
- g Feta Cheese (or goat cheese)
- cup (chopped leaves) Fresh basil
- cup (chopped leaves, optional) Fresh cilantro
- tablespoons Extra virgin olive oil
- tablespoons Sicilian lemon juice
- teaspoon Honey or maple syrup
- Sea salt
- Freshly ground black pepper
- teaspoon Calabrian chili pepper (optional)
Instructions
Principal
- Prepare the cornHusk the corn ears, removing the silks and excess fiber. Brush lightly with a little olive oil to prevent sticking. Grill over medium-high heat for 8-10 minutes, turning occasionally, until the grains are tender and have some caramelization marks. Remove and set aside to cool.
- Prepare the plumsCut the ripe plums in half, carefully remove the central pit, and cut each half into medium-thick wedges. Heat a non-stick skillet or grill pan with a drizzle of olive oil over medium heat. Add the plums and grill for 2-3 minutes on each side until soft and slightly caramelized. Reserve.
- Prepare the tomatoesCarefully wash the cherry tomatoes and cut them in half, revealing their juicy pulp. If using larger heirloom tomatoes, cut them into irregular cubes or rustic slices, seeking to highlight their natural colors and textures. This visual diversity is essential for the dish.
- Cut the cornOnce the grilled corn is cool enough to handle safely, use a sharp knife to remove the kernels from the cobs. Do this carefully, cutting from top to bottom. Discard the empty cobs. The grains will be juicy and full of smoky flavor.
- Prepare the sauceIn a small, suitable bowl, combine the extra virgin olive oil, fresh lemon juice, and honey (or maple syrup). Add the sea salt, freshly ground black pepper, and red pepper flakes (if opting for a spicy touch). Beat well until all ingredients are completely emulsified. The short answer is: a balanced sauce is essential to enhance the flavors.
- Assemble the saladIn a large and spacious bowl, delicately combine the grilled corn, the cut tomatoes, and the caramelized plums. Add the crumbled Feta cheese, which will bring a salty contrast, and the fresh basil leaves and chopped cilantro (if using). The aromas will begin to blend harmoniously.
- Finish and serveDrizzle the salad generously with the vibrant freshly prepared lemon and basil dressing. Mix all ingredients gently, but firmly, so that each piece is well coated by the sauce. Serve immediately, enjoying the burst of flavors and textures this summer dish offers.
Chef's tips
- Brush the corn cobs with olive oil before grilling so they toast evenly without dehydrating the kernels.
- Let the corn cool slightly before cutting the kernels off the cob with a sharp knife on a cutting board to keep the pieces in strips.
- Mix the fresh basil leaves only at the moment of taking to the table so that the citric acid does not burn the green leaves.
Variations
- Add thin slices of red onion marinated in lemon juice to bring a contrast of spiciness and vibrant color.
- Sprinkle toasted sliced almonds or pumpkin seeds over the dish to give extra crunchy crispiness.
- Add ripe avocado cut into medium cubes to increase the intake of beneficial fats and velvety texture.
Substitutions
- Feta cheese can be replaced by creamy fresh goat cheese, aged Minas cheese, or smoked ricotta.
- Ripe plums can be substituted with firm fresh peaches, nectarines, or ripe mango cubes.
- The lemon can be substituted with unfiltered apple cider vinegar or fresh lime juice.
How to store
Store in a closed container in the refrigerator for up to 24 hours. For best results, store the vegetables separately from the vinaigrette.
Can it be frozen?
Do not freeze this dish; fresh tomato, plums, and cheese lose their consistency entirely and accumulate water upon defrosting.
What to serve with
Serve with rosemary-grilled chicken breast, herb-crusted baked salmon fillet, or slices of rustic bread toasted in olive oil.
Frequently asked questions
Why use heirloom tomato varieties?
Heirloom tomatoes have dense pulp, lower water content, and a rich balance between sweetness and aromatic acidity.
Should the salad be consumed cold or at room temperature?
At room temperature or slightly cool, allowing the aromas of the extra virgin olive oil and plums to be fully released.
How to shuck ears of corn without scattering kernels across the counter?
Support the base of the cob in the center of a large high-sided baking sheet and slide the knife blade from top to bottom firmly.
Can I prepare this salad with frozen or canned corn?
Yes; dry the grains very well with paper towels and toast them in a very hot cast iron skillet with olive oil until they are browned in spots.
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