Charred Corn Salad with Mint, Parsley and Cilantro (Food & Wine)*

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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.

Recipe uploaded with Shop'NCook for iPhone.

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