When summer corn and tomatoes are at their peak, this salad will be your new favorite thing to eat. Try adding toasted bread cubes and some fresh basil for a new twist on panzanella salad. Tomato & Roasted Corn Salad Go to recipes By Stonyfield Vegetarian American Gluten Free SaladsWhen summer corn and tomatoes are at their peak, this salad will be your new favorite thing to eat. Try adding toasted bread cubes and some fresh basil for a new twist on panzanella salad. Ready In: 30 minutes Level: Easy Prep: 10 minutes Cook: 20 minutes Yields: 8 Servings Print RecipeIngredients1/2 c Stonyfield Organic Low Fat Plain Yogurt2 Tbsp coarse-grain mustard1/2 tsp salt1/4 tsp black pepper4 ears corn (shucked and silks removed)1 bunch scallions (trimmed)1 tsp olive oil2 medium-size red tomatoes (chopped, seeded and drained)2 medium-size yellow tomatoes (chopped, seeded and drained)directionsStep 1Heat a gas grill or grill pan to medium-high heat.Step 2In a small bowl, whisk together yogurt, mustard, salt and pepper; set aside.Step 3Brush ears of corn and scallions with olive oil. Grill scallions for about 6 minutes, turning occasionally, or until lightly browned; remove from grill and set aside.Step 4Grill corn, turning, for 12 to 15 minutes or until browned. Remove from grill and let cool to room temperature.Step 5Chop scallions and cut kernels from corn cobs.Step 6Place scallions, corn and tomatoes in a large serving bowl. Pour reserved dressing over salad and toss to combine. Serve immediately.