Barbecue with Grilled Corn and Tomato Salad
by Marc Matsumoto on Aug 3, 2011
Enjoy the final weeks of summertime barbecues with Marc's grilled corn and tomato salad recipe to get you outdoors.
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Grilling season is going full-bore and Im out barbecuing almost every day while I still can. Unfortunately I always seem to end up with coals so hot that theyll turn the surface of any meat into carbon before the middle is cooked.
Luckily, the right-out-of-the-chimney coals are the perfect temperature to char-grill corn, peppers and eggplant. Thats why I always keep some of these vegetables on hand to grill while I wait for the coals to cool off enough so I can cook my protein without scorching it.
In this salad, the char-grilled corn is accentuated by the smoky pimentón, and the toasted pine nuts add texture and richness to the salad. It makes for the perfect accompaniment to grilled meats and fish, but you could also serve this on top of a mound of greens, or in a taco.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.