Prep Time
10 min
Cook Time
10 min
Yields
4 - 6 servings
A colourful, fresh salad that makes a great southwestern-flavoured side.
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ingredients
Corn
6
ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Salad
3
roma tomatoes, diced
3
green onions, sliced
1
red bell pepper, diced
1
jalapeno, sliced thinly
3
Tbsp olive oil
3
juice, limes
Kosher salt and freshly ground black pepper
¾
cup fresh cilantro leaves, roughly chopped
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directions
Step 1
Prepare a grill for medium-high heat.
Step 2
Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
Step 3
Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
Step 4
Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.