Charred Corn Salad with Mint, Parsley and Cilantro Recipe


  • 4 large ears of corn, shucked
  • Extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • ½ small red onion, thinly sliced
  • 2 ½ tablespoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • + 4 more ingredients
    • 1 jalapeño, seeded and thinly sliced
    • 3 tablespoons torn mint leaves
    • 3 tablespoons torn parsley leaves
    • 3 tablespoons torn cilantro leaves

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, jalapeñ...

View full recipe at SpringPad


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