A recipe for a spicy grilled corn salad made with tomatoes, onion, jalapeno, spices, and fresh herbs. It is tossed with a lime vinaigrette dressing.
Course
Side Dish
Cuisine
American Southern
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
AuthorRenee
Ingredients
1/2cupfresh lime juice
1teaspoonground cumin
1teaspoonchili powder
3/4olive oilplus more for brushing
8ears of cornhusks and silks removed
1 1/2cupsgrape tomatoessliced in half
1/2cupdiced onion
1to 2 fresh jalapeno peppersseeds removed and diced
1/4cupchopped fresh cilantroor parsley
4ouncesfeta cheese crumbles
Salt and pepper
Instructions
Whisk together the lime juice, cumin, and chili powder in a small bowl. Continue whisking while slowing pouring in the olive oil in a slow, steady stream to make a vinaigrette.
Prepare a medium hot grill (about 350 degrees F).
Brush the corn with olive oil. Place the ears on the grill and cook, turning the ears often, until lightly charred and tender, about 12 minutes.
Let the corn cool enough to handle. Cut the kernels off the cobs and place kernels in a large bowl.
Add the tomatoes, onion, jalapeno, cilantro, feta, and vinaigrette. Toss to combine ingredients and coat with the vinaigrette. Season with salt and pepper to taste.
Serve immediately or let set for 1 hour for flavors to develop. Alternatively, chill and serve cold or bring to room temperature before serving.
Recipe Notes
A recipe for a spicy grilled corn salad made with tomatoes, onion, jalapeno, spices, and fresh herbs. It is tossed with a lime vinaigrette dressing.