Charred Corn Salad with Mint, Parsley and Cilantro Recipe

Name: Charred Corn Salad with Mint, Parsley and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno, seeded and thinly sliced; 3 tablespoons torn mint leaves; 3 tablespoons torn parsley leaves; 3 tablespoons torn cilantro leaves

Servings: persons

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 jalapeno, seeded and thinly sliced
3 tablespoons torn mint leaves
3 tablespoons torn parsley leaves
3 tablespoons torn cilantro leaves

1
Heat a large grill pan.
2
Brush the corn with olive oil and season with salt and pepper.
3
Grill over moderately high heat, turning, until crisp-tender, about 12 minutes.
4
Let cool.
5
Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes.
6
Stir in the syrup, jalapeno and 2 tablespoons of oil and season with salt and pepper.
7
Working in a large bowl, cut the kernels off the cobs in sections.
8
Add the onion dressing and toss.
9
Add the mint, parsley and cilantro and toss again.
10
Serve warm.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large ears of corn, shucked, Extra-virgin olive oil, Salt, Freshly ground pepper, and more.

Yes, Charred Corn Salad with Mint, Parsley and Cilantro falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn Salad with Mint, Parsley and Cilantro

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