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Charred Corn Salad with Mint, Parsley and Cilantro (Food & Wine)*
Nb persons: 4
Yield:
Preparation time:
Total time: 30 MIN
Source:
ACTIVE: 20 MIN FAST HEALTHY STAFF-FAVORITE VEGETARIAN Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle Eastern food. | |
4 large ears | corn, shucked |
Extra-virgin olive oil | |
Salt | |
Freshly ground pepper | |
1/2 small | red onion, thinly sliced |
2 1/2 tablespoons | fresh lime juice |
1 teaspoon | pure maple syrup |
1 | jalapeño, seeded and thinly sliced |
3 tablespoons | torn mint leaves |
3 tablespoons | torn parsley leaves |
3 tablespoons | torn cilantro leaves |
Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.
Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.
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