Grilled Corn Salad

432

A great salad perfect for parties, picnics or evening snacks. Makes for a great sunday brunch dish as well.

Ingredients:
Sweet Corn Ears – 5, husks removed
Olive Oil – 2 tblsp
Salt – 1/2 tsp
Black Pepper Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Tomato – 1, finely chopped
Cucumber – 1, small, seeds removed, finely chopped
Onion – 1, small, finely chopped
Mint Leaves – few, chopped

For the dressing:
Vinegar – 1/2 cup
Olive Oil – 1/2 cup
Water – 1 tblsp
Garlic Powder – 1/4 tblsp
Onion Powder – 1/4 tblsp
Honey – 1/4 tblsp
Dried Oregano – 1/2 tblsp
Black Pepper Powder – 1/4 tsp
Dried Thyme – 1/8 tsp
Dried Basil – 1/4 tsp
Parsley – 1/4 tblsp, dried
Salt – 2 tsp

Method:
1. Mix the dressing ingredients in a bowl and keep aside.
2. Brush the corn with olive oil and grill over medium flame for 10 minutes, turning from time to time.
3. Cool and then cut the corn from the cob.
4. Transfer to a bowl.
5. Add salt, pepper powder, chilli powder and stir.
6. Add the tomatoes, onions, cucumber and basil.
7. Toss well.
8. Add 1/2 cup of the dressing and mix well.
9. Keep the salad in the fridge for 1 or 2 hours.
10. Serve.