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There is so much sweetness and flavor in grilled corn that it’s perfect on its own. But the additions come together quickly and, if possible, make it even more perfect. It’s summer on a plate.
3 ears corn
salt, to taste
pepper, to taste
8 ounces frozen edamame, cooked and cooled (about 1 cup)
1/4 a red onion, finely chopped
1 orange bell pepper, diced
1/2 an avocado, cubed
1/4 bunch parsley, finely chopped
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon ground Gefen Black Pepper
juice of 2-3 limes (about 4-6 tablespoons Heaven & Earth Lime Juice)
2 tablespoons Bartenura Extra-Virgin Olive Oil
Heat the grill to medium high heat. Remove the corn husks, brush the corn with olive oil, and sprinkle with salt and pepper.
Grill for 10 minutes or until browned and cooked through. Set aside to cool.
Once cooled, shave the kernels into a large bowl.
Preheat oven to 450°F.
Shave the kernels off the cob onto a baking sheet. Drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper, and toss gently. Roast at 450°F for 8 to 10 minutes.
Remove from oven and allow to cool. Transfer to a large bowl.
To assemble, add the edamame, red onion, bell pepper, avocado, and parsley to the corn.
Season with salt and pepper and drizzle with the lime juice and olive oil. Using two large spoons, toss everything well and serve.
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