Grilled corn and tomato salad. Perfect picnic or BBQ side dish. Also great used in or with other Tex-Mex dishes.
Course Salad, Side Dish
Cuisine American, Mexican
Prep Time 10minutes
Cook Time 20minutes
Author Robin Gagnon
3-4ears of fresh corn in husk
1cupgrape tomatoessliced in half
1/4cupchopped fresh cilantro
1jalapeno(de-seeded & diced)
Corn Salad Dressing
2tbsfresh lime juice
1tsplight brown sugar
Combine dressing ingredients in small bowl and whisk together. (1/4 will be used to baste corn, 1/2 will dress the salad & 1/4 is reserved for marinating an accompanying protein or just to drizzle)
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk. *
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.*
Remove the corn from grill and allow to cool a few minutes, then cut off stem end, place the flat cut end on bottom of large bowl, and run a small sharp knife down the length of the cob, slicing off kernels.
Add the tomato, cilantro, jalapeno and 1/2 the dressing. Mix well.
Serve at room temp or chilled.
*if you prefer, soak ears of corn in water for about 10 minutes prior to husking and de-silking. The husks will char less, giving less smoked flavor and helping the corn steam (Grill on high for 15 minutes instead, if you go this way).
Courtesy of Mom Foodie - Tex-Mex Grilled Sweet Corn & Tomato Salad Recipe find it at https://momfoodie.com/grilled-sweet-corn-and-tomato-salad/