There’s some alluring about grilled corn as Spring approaches… hence this delicious snack!
3 ears corn on the cob, husked
1 Tbsp. vegetable oil
¼ red onion, finely chopped
1 jalapeno, finely chopped
1/3 cup fresh cilantro, finely chopped
1 lime, juiced
½ tsp. garlic powder
½ tsp. salt
- Heat grill to high heat.
- Rub vegetable oil over the ears of corn. Grill corn for 5-10 minutes, until slightly charred, turning occasionally.
- Once the corn is grilled, cut the kernels from the cob. In a medium sized bowl, mix together the corn kernels with the rest of the ingredients.
- Store in fridge until ready to serve.