Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle Eastern food. Slideshow: Cooking with Herbs
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.
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.
One of our favorites! Great side to skirt steak, pulled pork, or grilled chicken. It also works as a topping for tacos!