Grilled Corn Salad with Blistered Tomato Vinaigrette

Grilled Corn Salad with Blistered Tomato Vinaigrette

This vibrant summer salad is loaded with grilled corn, cucumbers, bell peppers, and garlic scapes, and tossed with a smoky tomato dressing.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.