…adding this one to the recipe book, made this one up tonight for dinner.
Chilled Corn Salad
- 4 ears grilled corn
- 2 medium seeded and diced tomato
- 1/2 grill roasted jalapeño
- 1/2 small red onion diced
- 2 tbsp chopped cilantro
- Juice of 1 lime
- 1 tsp honey
- pinch of cayenne pepper
- salt and pepper
Grill the corn and jalapeño until done. I like to remove the husks from the corn and wrap them as a group in foil, place on the grill (medium high heat ~450degrees) turning every 3-5 minutes. Roast for about 15 minutes until done. Jalapeño can be roasted at the same time over direct heat. Set aside and cool.
Remove the corn kernels by shaving down the ear with a knife. Place in a large mixing bowl. Cut the jalapeño in half, remove seeds, dice and add to bowl. Dice tomatoes, removing the seeds before adding to mixing bowl. Add diced red onion and cilantro and lightly toss the salad, you should break up the corn rows in the bowl as you toss.
Add the juice of 1 lime and honey, then mix. If you want it a little more spicy add a pinch of cayenne pepper.
Set bowl in refrigerator and chill for at least 10 minutes before serving. Add salt and pepper to taste when ready to serve.