When it comes to summer meals, simple is best. This seasonal salad highlights summer's best produce and makes a perfect side for an outdoor lunch or weekend barbecue.
1 cedar plank, soaked in water for at least 30 minutes (optional)
Instructions
1
Fire up the grill to a temperature of about 400 F. If using, for extra cedar flavor, we recommend charring the cedar plank on both sides before adding the corn.
2
Brush the corn with ARDOR olive oil. Transfer to the grill (or pre-soaked cedar plank).
3
Cook for about 20 minutes or until just tender. Brush with ROSETTE and more ARDOR if desired.
4
After grilling, carefully cut the corn kernels off the cob.
5
Mix the kernels with salt, pepper, a squeeze of fresh lime, chili slices, queso fresco, and cilantro.
6
Top with lime zest, fresh cracked pepper, and another drizzle of ARDOR and ROSETTE olive oil to taste.
