Grilled Corn Salad With Honey Lime |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Source: The Modesto Bee, originally from The Tailgaters Cookbook, by David Joachim Ingredients:
5 ears fresh corn, in the husk |
1 lime, juice of |
1 1/4 cups olive oil |
2 teaspoons honey |
1/2 teaspoon salt |
1 teaspoon fresh ground pepper |
1/2 cup red onion, finely chopped |
1 small cucumber, finely chopped |
1/2 red bell pepper, finely chopped |
1 tablespoon fresh mint, chopped |
Directions:
1. Heat grill to medium-high and let rack get good and hot. Grill whole ears of corn on rack until husks are charred all over, about 15 minutes, turning now and then. Let cool enough to handle, then peel back the husks; the silks should come off. Stand corncobs upright on cutting board with fat end down. Cut straight down, slicing kernels off cobs.
2. Put lime juice in medium bowl, then gradually whisk in oil in a slow steady stream until fully incorporated. Whisk in honey, salt and pepper. Stir in corn, onion, cucumber, bell pepper and mint, breaking up strips of corn.
3. Serve immediately or chill in refrigerator for up to 3 days.
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