Summer Corn Salad
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat a grill
3
Shuck the corn and cut the endive heads in half lengthwise
4
Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste
5
Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn
6
Meanwhile, in a medium serving bowl, combine all the remaining ingredients
7
Once cooked, remove the corn and endive from the grill
8
Slice the endive crosswise into 1/4-inch pieces and add to the bowl
9
Cut the kernels off the cobs and discard the cobs
10
Add the kernels to the bowl and stir to combine
11
Taste for seasoning and adjust, if needed
12
Serve warm or room temperature