Ingredients
4
4 servings
- •6 corn, shucked
- •0.75 cup fresh flat-leaf parsley
- •2 tablespoons chopped fresh mint
- •1 tablespoon finely chopped jalapeno pepper
- •1 clove garlic, minced
- •1.5 teaspoons extra-virgin olive oil
- •1 teaspoon ground Aleppo pepper, or more to taste
- •1 teaspoon ground coriander
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
- •0.75 teaspoon flaky sea salt
- •0.25 teaspoon freshly ground black pepper
Instructions
- Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
- Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
- Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutritional Facts
Per 4 servings
- Calories: 144
- Carbohydrate: 28g
- Fat: 4g
- Fiber: 5g
- Protein: 5g
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