Friday, June 2, 2017
GRILLED CORN SALAD
GRILLED CORN SALAD 5 ears corn on the cob, shucked 1 medium red bell pepper, seeded & diced 1/2 cup red onion, minced 1/2 cup chopped fresh cilantro 1 medium jalapeño pepper, seeded and finely chopped 1/2 cup light mayonnaise 1/2 cup seasoned rice vinegar 3 Tablespoons granulated white sugar 3 medium limes, zest and juice salt and freshly ground black pepper Grill the corn, dry, no oil. Just grill it until you begin to get some char marks on the corn. Cut the kernels off of the corn after grilling and place them in a large bowl. Add the bell pepper, onion, cilantro and jalapeno. In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice. Whisk to combine the dressing ingredients and season to taste with salt and pepper. Pour the dressing over the vegetables (you may wish to dress the salad lightly and not use all of the dressing, so add a little and then assess if it needs more) and toss gently.