Categories: Salad

Ingredients

• 2 ears corn, grilled
• 1 pint cherry or grape tomatoes, halved
• 1 bunch Italian parsley, stems removed, leaves chopped
• 1/2 small red onion, chopped (about 1/2 cup)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Directions

1. Cut kernels from grilled corn and place in a bowl. Add tomatoes, parsley and onion. Stir to combine. Whisk oil, lime juice, cumin, salt and pepper to a small bowl. Pour over salad and toss well. Serve immediately.

2. The best way to grill corn is to husk it and remove silks. Place directly on grill grated over a hot fir. Grill, turning occasionally, until charred, 7 to 10 minutes.

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