My F&W
quick save (...)
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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.