Ingredients

The following ingredients have 4 Servings
  • 3-4 ears of fresh corn in husk
  • 1 cup grape tomatoes (sliced in half)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno ((de-seeded & diced))
  • 2 tbs olive oil
  • 2 tbs fresh lime juice
  • 2 cloves of garlic
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • 1/4 tsp chili powder

Instruction

  • Combine dressing ingredients in small bowl and whisk together. (1/4 will be used to baste corn, 1/2 will dress the salad & 1/4 is reserved for marinating an accompanying protein or just to drizzle)
  • Preheat grill.
  • 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. *
  • Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.*
  • 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.
  • Add the tomato, cilantro, jalapeno and 1/2 the dressing. Mix well.
  • Serve at room temp or chilled.