Grill Roasted Corn Salad
Sonia! The Healthy Foodie
ears of corn
red bell pepper
ends removed and cut into 1" pieces
large jalapeno pepper
seeded and very finely chopped
the juice of 1 lime
freshly cracked black pepper
unripened goat cheese
Preheat your outdoor grill to high heat (around 400-450)
Place your ears of corn directly on the grill without removing the husks (remove the silk to avoid burning)
Close the lid and cook the corn for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides.
Remove corn from the grill and allow to cool for about 10 minutes then remove the husks.
Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight.
Of course, you can also use leftover corn or even frozen corn.
When corn is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine.
Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.
Grill Roasted Corn Salad https://thehealthyfoodie.com/grilled-corn-salad/