marydukecooks.com  Charred Corn and Tomato Salad

This salad highlights summer produce. It tastes farm stand fresh and is a refreshing change from baked potatoes or rice.

Charred Corn and Tomato Salad

3 ears corn, husks and silks removed
1 cup halved grape tomatoes
1 cup diced red pepper, ¾-inch dice
1 teaspoon minced garlic
1 teaspoon minced jalapeno pepper
Zest and juice of 2 limes
3 tablespoons canola oil
1 teaspoon full fat mayonnaise (I use Duke’s mayonnaise)
¼ cup chopped cilantro leaves
Garnish: ¼ cup thinly sliced green onions (green part only)

Char corn on a grill or gas range. (I hold the corn with tongs and use the gas burner on my range. The corn pops and sounds like popcorn popping then chars!) Cut corn from cob using a knife. Try to leave large pieces of corn intact. Set aside.

In a small bowl mix garlic, jalapeño, zest, lime juice, oil, mayonnaise, and cilantro with a wire whisk. Set aside.

Layer corn, tomatoes, and red pepper in 2 layers on a serving platter. Drizzle dressing on top of vegetables instead of stirring dressing into vegetables. (Stirring breaks up the corn and does not look as pretty as leaving the corn intact.) Makes 4 servings.

Published in The News and Neighbor on June 20, 2018