Charred Corn Salad with Mint, Parsley and Cilantro

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

Charred Corn Salad with Mint, Parsley and Cilantro
Photo: © Antonis Achilleos
Active Time:
20 mins
Total Time:
30 mins
Yield:
4

Ingredients

  • 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

Directions

  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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