Grilled Corn Salad

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 4 ears corn
  • 1 anchovy, minced, or 1 teaspoon anchovy paste
  • 1 clove garlic, minced
  • 1 jalapeno, seeds and ribs removed, minced
  • Salt
  • Juice and zest of 2 limes
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Directions

Cook the corn by one of two methods: the outdoor method or the indoor method.

For the outdoor method: Soak the corn in their husks overnight in salt water. When ready to cook, preheat the grill to medium-low heat. Place the soaked corn, still in their husks, on the grill and close the lid. Grill for about 20 minutes, then remove the corn from the grill and let it cool enough so that you can handle it. Peel off and discard the husks.

For the indoor method: Preheat a cast-iron grill pan over medium heat. Husk the corn and season with olive oil and salt. Grill on the grill pan, turning occasionally, until lightly charred in spots, 8 to 10 minutes.

Mix together the anchovy, garlic and jalapeno in a large bowl with a large pinch salt. Add the lime juice and zest and whisk in the olive oil. Add the tomatoes, cilantro, scallions and avocado and gently toss.

Cut the kernels off of the cobs, and add them to the salad. Toss to combine and taste for seasoning. You may need to add some additional salt.

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  • on March 13, 2013

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    I had the ingredients on hand and wanted to give it a try before serving it at a march madness party. I used the indoor method to grill the corn and thought it was a decent alternative to the outdoor method. I followed the recipe to the letter and thought the final product was a pretty tasty dish. Only change I will make next time is to fire roast the jalapeno to add more smokiness. The anchovy paste was a nice yet subtle addition. I wasn't sure I would like it, but I did. It adds just a touch of complexity to an otherwise traditional flavor profile. I added a tablespoon of crumbled cojita cheese, but went easy on the salt since cojita has such a salty tang. So, the recipe made the grade. It will be a light and colorful side to grilled bbq pork ribs. I even think it could work well as a twist on a grilled corn salsa if the ingredients are chopped accordingly. Looking forward to trying other recipes from Chef Symon!

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