This is what street corn dreams are made of—re-imagined as a salad!
This low-maintenance dish from Sweet July resident Gabrielle McBay is the perfect side to an end-of-summer spread. It’s quick, requires very minimal cleanup, and packs a lot of flavor. Get the recipe below!
RECIPE:
Gabrielle McBay's Grilled Corn Mojito Salad
INGREDIENTS
3-4 ears of corn
Juice of a lime
1 tbsp honey or agave
Generous salt and black pepper
Spicy Aromatics of choice (fresh ginger, jalapeño, crushed red pepper flakes)
Fresh Herbs (basil, cilantro, dill, or mint), chiffonade
INSTRUCTIONS
- Grill/char the corn ears and let them cool.
- In a large mixing bowl, combine all of the ingredients and toss.
- Serve chilled and enjoy.
