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Chargrilled Chopped Corn, Tomato & Herb Salad | The Vegan Larder
Jump to Recipe Print RecipeIf you search back in The Vegan Larder archives, you’ll find another version of this salad. I make this salad each year as the season turns and the sweet corn becomes plentiful & the tomatoes are at their ripest just before leaving us with the memory of summer. Actually, scrap that. Don’t look in the archives, the photos are terrible. Stay here and enjoy this instead. I make this salad for the last of the summer BBQs, charring the corn on the BBQ grill before all the veggie patties and skewers get put onto the grill. Or I make a batch using the oven grill for dinner, knowing there will be plenty of left overs for lunch the next day. It’s one of those salads that keeps well, or even improves with a bit of sitting around. It’s also brilliant stuffed into some soft tacos, maybe with some quick guacamole and some refried beans to accompany it. Or some peppers and mushrooms that you have pan fried with cumin and smoked paprika to spice it up. I rather love how it easily adapts to the other flavours of the season in a relaxed Mexi/Cali/South American influenced …