Charred Corn Salad with Mint, Parsley and Cilantro

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle Eastern food.

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  • Servings: 4

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  • 4 large ears of 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

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Contributed By Photo © Antonis Achilleos Published September 2012

494293 recipes/charred-corn-salad-mint-parsley-and-cilantro 2013-12-06T23:16:11+00:00 Yotam Ottolenghi summer|grilling-barbecuing|barbecue-cookout|salads|side-dishes|4|fast|healthy|staff-favorite|vegetarian september-2012 recipes,charred-corn-salad-mint-parsley-and-cilantro 494293

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