Grilled Corn Salad Fresh (Print Version)
# Ingredients:
01 -
6 ears of corn on the cob
02 -
1 cup grape tomatoes, halved or quartered
03 -
½ cup diced English cucumber
04 -
1 avocado, cubed
05 -
½ cup fresh herbs (parsley, basil, mint, cilantro)
06 -
1 tablespoon minced jalapeño (optional)
07 -
½ cup crumbled Feta or Cotija cheese (optional)
→ Dressing
08 -
½ diced red onion
09 -
¼ cup olive oil
10 -
Juice of 2 limes
11 -
1 tablespoon honey
12 -
1 teaspoon salt
13 -
½ teaspoon pepper
# Instructions:
01 -
In a medium bowl, add olive oil, lime juice, honey, salt, and pepper. Vigorously mix with a fork to dissolve the honey and salt. Add the diced red onion and set aside (can be made ahead).
02 -
Place corn over your grill or campfire, husk on, and rotate frequently for about 20 minutes. Shuck the corn, then return to the grill for a few more minutes to brown.
03 -
Remove the husk and silk from the corn. Boil in salted water for 10 minutes, then submerge in an ice bath to rapidly cool the corn down.
04 -
Chop the tomatoes and cucumbers into bite-sized pieces. Roughly chop the fresh herbs and mince the jalapeño, if using.
05 -
Shave the corn kernels off the cob using a sharp knife. Transfer the corn, tomatoes, cucumbers, fresh herbs, and jalapeño (if using) to a large bowl.
06 -
Right before serving, add cubed avocado and gently mix in the prepared dressing.
# Notes:
01 -
The dressing can be made ahead of time and stored in the refrigerator.