Recipe courtesy of Michael Symon
From:
Food Network Magazine
Grilled Corn and Tomato Salad
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
Ingredients
Directions
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
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