Author: Virginia Willis Time: 30 min Serves: 4
- 6 ears of Corn, shucked
- ¾ cup fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint (can sub dried mint)
- 1 tablespoon finely chopped jalapeno pepper (*optional)
- 1/2 cup halved cherry tomatoes or diced tomatoes
- 1 clove garlic, minced
- 1 ½ teaspoons extra-virgin olive oil
- 1 teaspoon ground Allspice
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (or more to taste)
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Preparation
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use.
- Coarsely chop parsley leaves and transfer to a large bowl. Add the corn, mint, jalapeño, garlic, oil, Allspice, lemon zest, tomatoes and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
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