Grilled Corn Salad
lunch / dinner / snack / outdoor cooking
Spicy Grilled Corn Salad made with our Four Fathers Food Co. Habanero hot sauce.
Gather up the gang and have some lunch outside this weekend
- 4 ears corn, shucked and grilled
1/4 c. toasted nuts (such as walnuts, pecans, or pistachios)
2 tbsp Four Fathers Habanero Hot Sauce
1 c. tender herbs (such as cilantro, basil, or parsley), chopped
1/2 c. thinly sliced red onion
1/4 c. freshly grated Parmesan
Juice of ½ lime
1 tbsp. extra-virgin olive oil
Freshly ground black pepper
Heat grill over medium-high then add corn ears and cook for 5 to 7 minutes or until corn kernels are golden brown.
- Using a knife, carefully cut corn kernels off cob and place in a large bowl. Use the bottom of a measuring cup or small pan to crush toasted nuts into small pieces.
- Add nuts, herbs, Four Fathers Habanero Hot Sauce, thinly sliced red onions, parmesan, lime juice, and oil to bowl with corn. Season with salt and pepper and stir to combine. Taste and add more lime juice, oil, or salt and pepper if necessary.