Grilled Corn Salad (David Venable)

By peridot728

Ingredients

• 6 ears of corn (husked per directions below)
• 1 medium red onion, diced
• 1 large red pepper, diced
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 1 avocado, diced
• 1/3 cup cilantro leaves, chopped
• 1/2 cup feta cheese, crumbled
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 4 Tbsp lime juice
• 3 Tbsp olive oil
• Salt and pepper, to taste

Preparation

Step 1

Preheat a barbecue or indoor grill to medium.

Carefully peel back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15-20 minutes; drain.

Grill the corn for 20-25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.
To prepare the salad, cut the corn from each cob and place it in a medium-size mixing bowl. Add the remaining ingredients and fold to combine.