Monday, June 28, 2010

Grilled Corn Salad!

I put together this recipe quite by accident earlier this summer. It is super fresh and delicious and would be perfect for July Fourth celebrations!

4 nice, fresh ears of corn, outer layers of husk peeled away, soaked in cold water for about an hour
1 jalapeño, seeded and diced fine
1/2 of a red bell pepper, diced fine
1 small to medium tomato, seeded and diced
2–3 green onions, chopped small
juice of 1 lime
2–3 tablespoons good olive oil
salt & pepper to taste

Grill the corn until it is cooked through and some of the kernels are nice and toasty. Allow to cool to the touch and cut all the kernels off the cobs. Combine remaining ingredients with the corn, allow to sit and flavors to meld for 30-45 minutes if possible. Serve and enjoy!

The second time I made this, I added fresh mozzarella and basil — amazing!

Happy 4th of July! I am off to Houston to see my family this week. I'll be cooking while I'm there, so update to follow.

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