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Roasted Corn Salad

Salads do not have to contain lettuce. However, this salad recipe could also be termed a salsa, which can be translated to the English salad.

4 ears corn

1 jalapeno

3/4 cup grape tomatoes, halved

2 tablespoons chopped cilantro

1 teaspoon chili powder

1/2 teaspoon salt

1 tablespoon lime juice

1 tablespoon canola oil

Prepare the grill for a hot direct fire. Shuck the corn and remove the silk.

Grill the corn and jalapeno directly over the fire, lid closed. Roast the jalapeno for 12 minutes, turning until charred on all sides. Place the jalapeno in a closed container for 15 minutes. Roast the corn for 20 to 25 minutes, turning until charred on all sides.

Cut the corn kernels from the cob into a medium sized bowl. Remove the charred skin from the jalapeno, leaving some pieces on will not affect flavor. Cut the jalapenos open, remove the seeds and pith for a milder version. Chop the jalapeno and add to the corn. Add the remaining ingredients and stir to thoroughly mix.


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