Pictured with bison steaks with fig-balsamic sauce. |
Corn, large ears, shucked
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4
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Olive oil, extra virgin
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Salt
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Pepper, freshly ground
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Onion, small, red, thinly sliced
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1
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Lime juice, freshly squeezed
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2 ½ tablespoons
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Jalapeño, seeded, thinly sliced
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1
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Mint leaves, torn
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3 tablespoons
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Parsley leaves, torn
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3 tablespoons
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Cilantro leaves, torn
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3 tablespoons
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- Heat a large grill pan.
- Brush the corn with olive oil, and season with salt and pepper.
- Grill over moderately heat, turning, until crisp-tender, about 12 minutes.
- Let cool. In a small bowl, combine the onion and lime juice, and let stand for 10 minutes.
- Mix in the jalapeño, 2 tablespoons olive oil, and season with salt and pepper.
- Working in a large bowl, cut the kernels off the cobs in sections.
- Add the onion dressing, and toss.
- Add the mint, parsley, and cilantro, and toss again.
- Serve warm.
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