4 ears corn, husks on
1/2 cup cilantro, chopped
2 small tomatoes
1 Tbsp finely chopped onion, optional
Vinaigrette dressing
salt and pepper
Soak ears in water and roast on the grill until corn is cooked (skins will be blackened). Cut kernels off ears, and mix with above ingredients. Chill.
Vinaigrette Dressing
1 Tsp salt
1/3 c vinegar
2/3 c oil
2 Tbsp water
Mix vinegar and salt till salt is dissolved. Add oil and water. Whisk thoroughly and pour over salad.
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