Ingredients
-
6
-
1/4
-
2
-
1/2
-
-
1/4
-
-
-
-
-
-
-
-
-
Directions
,This is the easiest method for grilling corn with charred edges. Peel the corn and remove the silks. Lightly spray corn with a little oil then grill over direct heat, turning the corn often until it is charred all over, about 12 to 15 minutes. To shell the corn, let it cool a few minutes then transfer to a cutting board and hold the corn upright. Using a sharp knife, cut the corn off the cobb.,Corn can be grilled a day ahead before assembling the salad.,Can be eaten warm or cold.,Add fresh diced tomatoes.,Swap the red onion for chives.,For a Mexican twist, add fresh cilantro, avocado and lime juice.,
,Southwestern Black Bean Salad,Warm Mexican Corn Salad,Corn Salsa with Lime,Corn Tomato and Avocado Salad,Cream Corn Soup with Queso Fresco
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Steps
|
1
Done
|
Cut the Kernels Off the Cobb |
|
2
Done
|
Put the Corn, Red Onion and Cheese in a Medium Salad Bowl. Drizzle With the Olive Oil and Toss. |
|
3
Done
|
Add the Fresh Herbs and Toss Again. Taste and Add Salt and Pepper. Serve. |
