Tex-Mex Grilled Sweet Corn & Tomato Salad Recipe

This corn salad makes for a delicious side or salsa for a Tex-Mex feast.

Ingredients
  • 3-4 ears of fresh corn in husk
  • 1 cup grape tomatoes (sliced in half)
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno, (de-seeded & diced)
Corn Salad Dressing
    • 2 tbs olive oil
    • 2 tbs fresh lime juice
    • 2 cloves of garlic
    • ¾ tsp Kosher salt
    • 1 tsp light brown sugar
    • ¼ tsp chili powder
Instructions
  1. Combine dressing ingredients in small bowl and whisk together. (1/4 will be used to baste corn, ½ will dress the salad & ¼ is reserved for marinating an accompanying protein or just to drizzle)
  2. Preheat grill.
  3. 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. *
  4. Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.*
  5. 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.
  6. Add the tomato, cilantro, jalapeno and ½ the dressing. Mix well.
  7. Serve at room temp or chilled.

Source : allrecipes.com

You May Like:  Healthy Chicken Pasta Salad