One of my favorite things about being up at our lake house is not only going to our favorite local restaurants that I only get to eat at once a year, but grilling up some new summer recipes and playing around with different flavors and ingredients. Being in Northern Michigan we have different farmer's markets and specialty shops we buy our food from, and I love to incorporate whatever we find into new recipes. Case in point - this one! It's seriously so easy to make and is completely full of flavor complexity. With the perfectly charred corn, spicy jalapeno, tons of fresh herbs and the zesty but sweet dressing, you can't go wrong. Perfect timing for Labor Day Weekend approaching! Try it out and let me know what you think!
**To make less spicy simply remove seeds from jalapeno.**
- 3-4 large ears of corn
- olive oil
- salt
- fresh ground pepper
- juice from one lime
- ¼ teaspoon zest from one lime
- ⅓ red onion, sliced thin
- 1 teaspoon maple syrup
- 1 small jalapeno, seeded and sliced thin
- 2 tablespoon torn mint
- 2 tablespoon torn cilantro
- 2 tablespoon torn parsley
- Heat grill. Brush corn with olive oil well. Season with salt and pepper.
- Grill over high heat for about 10-12 minutes or until corn develops a nice char.
- In a small bowl combine lime juice, zest and onion and let sit for 5-10 minutes.
- Add the syrup, jalapeno, two tablespoon of olive oil, salt and pepper. Whisk together well.
- Once corn has cooled enough to handle use a knife to slice down each side removing kernels from cob and into a large bowl.
- Add dressing and herbs.
- Toss well to combine.
- Serve warm.
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