Charred Corn Salad with Mint, Parsley and Cilantro

By danyell923

Ingredients

• 4 large ears of corn, shucked
• Extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1/2 small red onion, thinly sliced
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon pure maple syrup
• 1 jalapeño, seeded and thinly sliced
• 3 tablespoons torn mint leaves
• 3 tablespoons torn parsley leaves
• 3 tablespoons torn cilantro leaves

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.