ROASTED CORN SALAD ------------------------------------------------------------------------BACK TO RECIPES
6 servings

3 ears corn on the cob (leave the husks on)
1 tbsp. butter or margarine, melted
4 tbsp. olive oil, divided
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
1 can sliced rip olives, drained
2 green onions, sliced
1 tbsp. chopped fresh cilantro
1 medium tomato, seeded and diced
1 tbsp. white wine vinegar


1. Place corn (with husks still on) in a large container of cold water. Let stand for 30 minutes

2. Preheat grill to medium-high direct heat. Coat grill rack with nonstick cooking spray, or rub with vegetable oil

3. Place corn on grill (with husks still on) and grill, covered, for 10 minutes, turning occasionally. Remove from grill

4. Blend butter, 1 tbsp. of the olive oil, cumin, chili powder, and salt in a small bowl. Place corn back on the grill and brush with the butter mixture. Grill for 4-7 minutes more or until lightly charred, turning and basting once. Remove from the grill

5. Cool the corn slightly and cut corn from the cob. Combine the corn, olives, cilantro, tomato and remaining 3 tablespoons of olive oil and vinegar in a medium bowl. Mix well



Source: Official BBQ Site - Recipe Collection

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