Rating: 3.63 stars
59 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 6
  • 59 Ratings

This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.

The Martha Stewart Show, April Spring 2008

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place corn in a deep bowl with enough water to cover, place a plate or other heavy waterproof item on top to keep the corn submerged. Let soak for 1 hour.

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  • Preheat a grill pan over medium heat. Transfer corn to grill and cook, turning, until outer leaves are blackened, 20 to 25 minutes. Place jalapenos on grill and cook, turning occasionally, 5 to 6 minutes. Remove corn and jalapenos from grill and let cool.

  • Remove husks and silk from corn; discard. Remove kernels from cob and place in a large bowl. Stem, seed, and finely chop the jalapenos and add to bowl with corn along with tomatoes, onion, garlic, cilantro, mint, lime juice, olive oil, and salt. Stir to combine and serve.

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Reviews

59 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 6