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Grilled corn and tomato salad
4 ears corn with husks
2 medium tomatoes (creole, preferably)
1 small sweet onion
juice of 1/2 lime, 1/2 lemon
1-2 tbs olive oil
fresh herbs: basil, parsley or cilantro
Pull the husks back on the corn and remove silk. Replace husks. Soak corn in cold water for at least 10 minutes. Light a grill to medium heat (about 350 - 400 degrees). Grill the corn for about 10 - 15 minutes. Remove from the grill and let cool.
Core and chop the tomatoes, dice the onions. Add to a large bowl. When the corn is cooled, remove the husks. With a kitchen knife (or a corn zipper), cut the kernels off the cob and add to the tomatoes. Try to get as much juice from the cob as possible into the bowl. Add citrus and olive oil. Season to taste with salt and pepper. Use your choice of fresh herbs. Serve at room temperature.