Grilled Corn Salad
By Shane Alexander
Ingredients
- 6 ears corn, shucked
- 1 green bell pepper, diced
- 2 Roma tomatoes, diced
- ¼ cup red onion, diced
- ½ bunch cilantro, finely chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated parmesan cheese, optional
Directions
- Heat your griddle to medium-high heat and cover with a thin layer of olive oil.
- Place the ears of corn on your griddle and cook until corn is tender (about 10 minutes), rotating occasionally, until some blackness starts to appear.
- Remove the corn from the griddle and let it rest until cool enough to handle.
- With a sharp knife slice the corn off the cobs into a large bowl and combine with all other ingredients. Toss until well-mixed.
- Season with salt and pepper to taste. Top with grated parmesan cheese. (Optional).
