This corn salad makes a nice addition to any afternoon BBQ. Whether it's grilling the corn cobs on an outdoor grill or on a grill pan at home, the charred corn texture makes this dish a great spring or summer side.
The corn is first brushed with olive oil and seasoned with salt and pepper before it is slightly charred to a tender crisp. The kernels are then removed and tossed in a dressing made from red onions, lime juice, jalapeno peppers and a touch of maple syrup. Toss in and combine the chopped fresh mint leaves, parsley and cilantro with the corn and the salad is ready to be served with a main meat dish such as grilled chicken, steak or pork chops.
3 Large Corn Ears
Salt and Pepper
1/2 Red Onion thinly slice
2 1/2 Tablespoons Lime Juice
1 Teaspoon Maple Syrup
1 Jalapeño thinly sliced
3 Tablespoons Mint Leaves coarsely chopped
3 Tablespoons Parsley chopped
3 Tablespoons Cilantro chopped
Step 1: Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill the corn over medium heat turning until crisp and slightly charred. Remove from heat and let cool.
Step 2: In a small bowl combine the onion and lime juice and let stand for 5-10 minutes. Stir in the maple syrup, jalapeno and 2 tablespoons of olive oil. Season with salt and pepper.
Step 3: Using a large bowl, cut the corn kernels off the cobs. Add the onion lime mixture to the bowl and toss to combine well. Add the mint, parsley and cilantro and toss again. Serve warm or cool.