Grilled corn salad Always a huge hit at our BBQ's. It's bright sweet flavor pairs perfectly with hearty BBQ flavors and it's so simple to make.
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Soak the corn in water for 30 minutes, then grill with husks on over direct heat, turning often until husks are evenly charred. The corn will steam inside the husk and take on a slightly heartier flavor.
Then ( wearing heat resistant gloves ) remove the husks and throw them back on the grill over low direct heat for a couple of minutes, turning often, to give them a slight char color.
Let them cool, then carefully cut the corn from the cob and placing into a bowl
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Place Pablano peppers on the grill directly over the flames
turning until all sides are charred. Place in paper bag or a bowl with plastic wrap over it and let steam for 10- min. Then peal off the charred skin, remove the seeds and dice Add diced pablanos to corn along with a spoon of butter and a squeeze of fresh lime juice. Then salt and pepper to taste. Serve warm or cold.
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