Charred Corn Salad with Mint, Parsley and Cilantro

By

This charred corn salsa is so delicious, especially with the addition of mint! Not what you would expect in a corn salsa, but oh so delicious!

  • 4
  • 30 mins

Ingredients

  • 4 large ears of corn, shucked
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 small red onion, thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • 1 jalapeño, seeded and thinly sliced
  • 3 tablespoons torn mint leaves
  • 3 tablespoons torn parsley leaves
  • 3 tablespoons torn cilantro leaves

Preparation

Step 1

Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.

You'll also love

You'll also love