Stealing this recipe from the NY Times Cooking page — I love fresh cooked corn in salads. This recipe has ingredients to make this more of a Mexican forward dish — you could do balsamic and parsley if you wanted too.
Ingredients
1 tablespoon white vinegar
3 tablespoons Olive oil (1 for the corn while you’re cooking, the rest of the salad)
2 ears of corn, shucked, silks removed
Sea salt and pepper
1 basket cherry tomatoes stems removed, quartered
½ cup cilantro leaves roughly chopped
½ cup red onion peeled, finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped
1 jalapeno, thinly sliced
Preparation
- Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
- Drizzle about half of your olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
- Mix corn, tomatoes, cilantro, red onion, jalapeno and avocado. Season with white vinegar and the rest of your olive oil, sea salt and pepper. Toss well.
