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.
Ingredients
- 2 corn cobs
- 1 tbsp of Brightland ARDOR chili olive oil
- 1 tbsp of Brightland ROSETTE garlic olive oil
- Pinch of both salt and fresh cracked pepper
- 1/4 lime- juiced
- 1 tsp thinly sliced red chili pepper
- 1 Tbsp queso fresco
- 1/2 tbsp fresh cilantro
- 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.
