American olive oil corn salad is a light dish made by tossing grilled corn kernels with tomato and olive oil. Free of meat and fish, it comes together quickly for a late-night snack.
Grill the corn cobs over medium heat, turning, for 12 minutes until lightly charred on every side.
Once the grilled corn has cooled, cut the kernels off with a knife.
Toss the corn kernels with the tomato, olive oil, lemon juice and salt just before serving.
Do not overgrill the corn; the kernels should keep a slight crunch. Toss the salad just before serving, or the tomato will release water and make it soggy if mixed too early. Allergens: this recipe contains none of the main allergen groups.
Adding a pinch of red onion to the tomato brings a mild sharpness to the salad.
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