Taft Street Corn And Tomato Salad

This time of year fresh corn and tomatoes are abundant. This quick and easy side dish is just a bit different, as it offers some Indian spice flavors to down-home ingredients. We especially like it with our 2014 Russian River Valley Sauvignon Blanc.


  • 3 ears of corn, husked and silked
  • Olive oil
  • ¼ cup fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon ground cardamom
  • ¼ teaspoon masala
  • Salt and pepper
  • 1 cup cherry tomatoes, halved
  • Handful fresh cilantro, ripped into bite-size pieces


  1. Heat large skillet until it starts to smoke. Rub corn with oil and cook until charred golden, about 20 minutes. Remove and cool. (You may also bbq corn if convenient.)
  2. Whisk together lime juice, cumin, paprika cardamom, masala, and salt and pepper.
  3. Slice kernels off corncobs and put in salad bowl. Add tomatoes and cilantro. Toss with dressing and taste for seasoning.

Serves 4

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