Grill Roasted Corn Salad

• Vegetarian
• Gluten free

• Produce

  • 8 ears Corn
  • 1 cup Grape tomatoes
  • 2 cups Green beans
  • 1 Jalapeno pepper, large
  • 1 Lime, Juice of
  • 1 cup Parsley, fresh
  • 1 Red bell pepper

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 tsp Himalayan salt

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 75 g Unripened goat cheese

Found on thehealthyfoodie.com

Description

Ingredients

• 8 ears of corn, silk removed
• 1 red bell pepper, chopped
• 1 cup grape tomatoes
• 2 cups green beans, ends removed and cut into 1 pieces
• 1 cup fresh parsley, chopped
• 1 large jalapeno pepper, seeded and very finely chopped
• the juice of 1 lime
• 1 tsp Himalayan salt
• ½ tsp freshly cracked black pepper
• 75g unripened goat cheese, crumbled
• ½ cup walnuts, chopped

Directions

• Preheat your outdoor grill to high heat (around 400-450)
• Place your ears of corn directly on the grill without removing the husks (remove the silk to avoid burning)
• Close the lid and cook the corn for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides.
• Remove corn from the grill and allow to cool for about 10 minutes then remove the husks.
• Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight.
• Of course, you can also use leftover corn or even frozen corn.
• When corn is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine.
• Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.

Nutrition