Corn Salad

Total Time:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Corn:
  • 6 ears corn
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 3 Roma tomatoes, diced
  • 3 green onions, sliced
  • 1 red bell pepper, diced
  • 1 jalapeno, sliced thinly
  • 3 tablespoons olive oil
  • Juice of 3 limes
  • Kosher salt and freshly ground black pepper
  • 3/4 cup fresh cilantro leaves, roughly chopped
Directions
  • For the corn: Prepare a grill for medium-high heat.

  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.

  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.

  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.


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