Michelle's Grilled Corn Salad
Michelle’s Grilled Corn Salad
6 whole corns on the cob in the husk
½ fennel bulb, small diced
½ cup red onion, small dice
1 cup grape tomatoes halved
1 tablespoon chopped dill
1 tablespoon chopped Italian parsley
Juice of 4-5 limes
2-3 jalapenos, depending on how spicy you want the sauce to be
¼ cup honey
1 cup olive oil
Salt, to taste
1 cup Queso fresco, crumbled, for garnish
Submerge the corn in water and soak hour. Drain and grill until blacked on the husk, about 20-25 minutes. Remove, allow to cool, remove husk and silk. Cut off the cob. Mix together the corn, fennel, red onion, grape tomatoes and herbs. Puree the lime juice, jalapeno, honey and a little salt until smooth. Little by little add the olive oil. Dress the corn salad with as much dressing as desired. Top with queso fresco to serve.
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