Description
Incredibly light and refreshing grilled corn salad, goes great with Mexican food.
Ingredients
- 6 ears corn
- 5 medium plum tomatoes, seeded and chopped
- ½ medium red onion, chopped
- ½ medium red bell pepper, chopped
- 2 medium green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white sugar
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook corn
- covered
- on the preheated grill until golden brown in spots
- turning occasionally
- 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes
- onion
- bell pepper
- green onions
- and cilantro and mix well.
- Whisk oil
- lemon juice
- sugar
- cayenne
- salt
- and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8