Ingredients
- 4 fresh cobs of corn
- 1 cup cilantro
- 1 jalapeno, seeded, ribs removed and diced small
- zest and juice of 1 lime
- 2-3 tbs olive oil
- 2 tsp sugar
- salt & pepper
Instructions
- Char the corn on high heat preheated grill for about 5 minutes, turning every minute until evenly charred.
- While the corn cools make the vinaigrette by combining lime zest, lime juice, olive oil, sugar, and salt & pepper to taste, whisking to combine.
- Cut corn from the cob, add to the vinaigrette along with cilantro and jalapeno. Toss to combine.
- Serve right away at room temperature, or refrigerate and serve cold. Will keep in fridge for 1 week.
Read more : mexican-charred-corn-salad
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