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CORN - Grilled Corn Salad
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Grilled Corn Salad Michael Symon - The Chew | |
4 Ears | Corn |
Kosher Salt | |
1 | Garlic Clove, (minced) |
1 | JalapeƱo, (seeds and ribs removed; minced) |
3 | Limes, (Zest and Juice) |
1/2 cup | Extra-Virgin Olive Oil |
1 | ripe Hass Avocado, (peeled and diced) |
1 cup | Cherry Tomatoes, (halved) |
6 | Scallions, (white and green parts; thinly sliced) |
3/4 cup | Fresh Cilantro, (chopped) |
1. Soak 4 ears of corn overnight in salted water. This lets the salt permeate the corn, helping it to be smokey and delicious on the grill.
Then preheat a grill to medium-low and toss on the corn, still in their husks, on the grill. Cook for 20 minutes.
2. Meanwhile, combine 1 minced garlic clove, 1 jalapeno minced with the seeds and ribs removed, and a large pinch of salt in a bowl. Then stir in the zest and juice of 3 limes and 1/2 cup olive oil. Finally, add the tomatoes, scallions, and cilantro, and toss thoroughly.
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