Roasted Corn Salad

Jencathen's Note:

This is super delicious and great to serve at a Barbeque.

• Total Time: 30 mins
• Prep Time: 16 mins
• Cook Time: 14 mins

Ingredients:

Servings: 6

• 3 ears corn on the cob (in the husk)
• 1 tablespoon butter , melted
• 4 tablespoons olive oil
• ½ teaspoon cumin
• ½ teaspoon dried ancho chile powder (can use plain)
• ¼ teaspoon salt
• 1 (2 ounce) can sliced ripe olives , drained
• 2 green onions , sliced
• 1 tablespoon chopped cilantro
• 1 medium tomato , seeded and diced
• 1 teaspoon white wine vinegar

Directions:

1. Place corn (in husk) in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat.
2. Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk.
3. Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill.
4. Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.

Reviews

[*Parsley*]

I had leftover grilled corn on the cob and this was the perfect way to use it up. Because it was already cooked, I omitted the butter and mixed the spices into the salad. It's a nice combination of flavors and colors. You must use fresh cilantro. I think cooked shrimp would be great tossed into this salad. Thanx for posting!