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. Slideshow: Cooking with Herbs 

By Yotam Ottolenghi
September 2012

Gallery

Credit: © Antonis Achilleos

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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