Here is a great way to use up some of your last ears of corn, which will help carve out some space in your fridge for the early fall produce that’s about to emerge:
- 4 ears shucked corn
- 2 1/2 tablespoons extra-virgin olive oil
- ground pepper
- 1/2 small red onion thinly sliced
- 2 1/2 tablespoons fresh lime juice
- 1 teaspoon maple syrup
- 1/2 jalapeno seeded and thinly sliced (if you like it spicy)
- 3 tablespoons each of torn mint leaves, parsley, cilantro.
Heat a grill pan (or heat up your outdoor grill). Brush your corn with 1/2 tablespoon olive oil and season with salt and pepper. Grill it over high heat, turning until tender about 10 minutes, then let cool. Combine onion and lime juice in a small bowl and let stand for 10 minutes. Stir in the maple syrup, jalapeno (if you opted for it), 2 tablespoons olive oil, and salt and pepper to taste. Cut the corn kernels off the cob into a large bowl. Add the dressing and mix it all up, then add mint, parsley, and cilantro and toss again. Serve warm. Recipe adapted from Food & Wine.
Photo courtesy of stevendepolo