Grilled Corn Salad
Ingredients:
- fresh corn in the husk - 5 ears
- juice from lime - 1
- olive oil - 1/4 cup
- honey - 2 tsp
- smoked sea salt - 1 tsp
- fresh ground pepper - 1/2 tsp
- red onion, finely chopped - 1/2 small
- cucumber, seeded, finely chopped - 1 small
- red bell pepper, finely chopped - 1/2 small
- chopped fresh mint - 1 T
Instructions:
Place corn in the husks on a hot grill, until husks are charred all over, 15 minutes or so. When cool enough to handle, remove husks and silk. Remove kernels for cob. (To remove kernels, stand the corn cob upright on a cutting board, using a sharp knife, cut straight down, slicing the kernels from the cob.) Set aside.
In a bowl, whisk together lime juice, olive oil, honey, salt and pepper. Add corn, onion, cucumber, bell pepper and mint; toss gently.
Serve immediately or cover and place in refrigerator for up to 3 days.
