Here's a twist on my grilled corn salad. I kicked it up a notch with some cilantro and lime instead of lemon and basil. This gives it a bit of a Mexican South Western flare. That is what is so great about my dishes. By changing up an ingredient or two, you can creates a new and different flavor! So have fun and experiment, you may surprise yourself! Ingredients:
On a pre-heated iron skillet (preferably an iron skillet with the grooves for grilling) place your fresh corn on the cob lightly brushed with olive and garlic powder on grill and cover.
On medium heat, grill the corn turning occasionally so that all sides get nicely caramelized, keeping it covered all along. After about 20 minutes once all sides are nicely caramelized, remove from grill and let cool. Once cooled, take your chefs knife and cut all the corn off the cob into a bowl. Making sure to capture all the corn milk as well! This is where all the flavor is! If the corn is clumped together just break apart with your hands and separate. Now add your chopped tomatoes, peppers, cilantro, parsley, lime, olive oil, apple cider vinegar, salt and pepper. Mix well and taste to see if you need to make any adjustments. Serve and or chill until ready to serve.
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