Ingredients
The following ingredients have 4 Servings
- 6 large ears corn (, husked)
- 1/4 cup olive oil ((plus more for brushing corn))
- salt and black pepper
- 1/2 cup onion (, finely chopped)
- 1 medium red pepper (, finely chopped)
- 1 tablespoon jalapeño pepper (, chopped)
- 2 cloves garlic (, finely chopped)
- 2 tablespoons mustard seeds
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sugar
- 1 tablespoon lime juice
Instruction
- Brush the corn liberally with olive oil and season well with a pinch of salt and a pinch of black pepper. Grill corn on one side until lightly browned, then continue turning every few minutes, until light brown all over, about 10 minutes. Let cool and cut off the kernals. Discard the cobs.
- Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
- Place the corn in a large bowl. Add the onion, red pepper, jalapeño pepper and garlic and mix well.
- In a small bowl, whisk together the vinegar, olive oil, coriander, salt, pepper, sugar and lime juice. Stir in the toasted mustard seeds. Pour over the corn mixture and toss well. Taste for seasoning and adjust with salt or pepper as needed.
- Serve with chips or as a topping for tacos, chicken or salmon.
