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Charred Corn Salad with Mint, Parsley and Cilantro
© Antonis Achilleos

Charred Corn Salad with Mint, Parsley and Cilantro

  • ACTIVE: 20 MIN
  • FAST

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

  1. 4 large ears of corn, shucked
  2. Extra-virgin olive oil
  3. Salt
  4. Freshly ground pepper
  5. 1/2 small red onion, thinly sliced
  6. 2 1/2 tablespoons fresh lime juice
  7. 1 teaspoon pure maple syrup
  8. 1 jalapeño, seeded and thinly sliced
  9. 3 tablespoons torn mint leaves
  10. 3 tablespoons torn parsley leaves
  11. 3 tablespoons torn cilantro leaves
  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.
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