Recipes

Charred Corn Salad with Mint, Parsley and Cilantro

Name: Charred Corn Salad with Mint, Parsley and Cilantro
Total time: 30 min
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

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

By Yotam Ottolenghi

Updated on July 17, 2018

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

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.