INGREDIENTS
¼ cup plus 2 tbsp extra virgin olive oil, divided
3 tbsp fresh squeezed lime juice
1 tbsp maple syrup
1 serrano pepper, minced
kosher salt
freshly ground black pepper
5 ears of corn, shucked
2 tbsp minced parsley
2 tbsp minced cilantro
INSTRUCTIONS
1. Preheat the grill to medium heat.
2. Meanwhile, make the dressing. In a small bowl or glass jar, whisk together ¼ cup olive oil, lime juice, maple syrup, serrano pepper, ¾ tsp kosher salt and black pepper. Taste and add more salt or pepper if needed.
3. On a baking sheet, toss corn with 2 tablespoons of olive oil and season with salt and black pepper. Grill until crisp tender and lightly charred, turning occasionally, 12- 15 minutes. Set aside to cool.
4. Cut the corn kernels off the cob and place them in a large bowl. Add parsley, cilantro and the dressing. Toss to combine. Taste and add more salt or pepper if needed. Enjoy warm or cold!
credit: withspice.com