Grilled corn salad

Delight in the flavors of summer with this vibrant grilled corn salad. Fresh ingredients combined for a delicious explosion of taste.

Ingredients:

• 4 ears corn
• 1 anchovy, minced, or 1 teaspoon anchovy paste
• 1 clove garlic, minced
• 1 jalapeno, seeds and ribs removed, minced 
• Salt
• Juice and zest of 2 limes 
• 110g extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 3/4 cup chopped fresh cilantro
• 6 scallions, sliced thinly
• 1 avocado, diced

Instructions:

1. Cook the corn using one of two techniques: the outdoor approach or the indoor method.
2. To use the outdoor method: Soak the corn in their husks in salt water overnight. When you are ready to cook, heat up the grill to medium-low heat. Place the soaked corn, still wrapped in their husks, on the grill and close the cover. Grill for approximately 20 minutes, then take the corn off the grill and allow it to cool down until it is safe to handle. Remove and discard the husks.
3. If you prefer the indoor method: Warm up a cast-iron grill pan over medium heat. Remove the husks from the corn and season them with olive oil and salt. Grill on the grill pan, turning them from time to time, until they have light char marks, which should take around 8 to 10 minutes.
4. Combine the anchovy, garlic, and jalapeno in a large bowl with a generous pinch of salt. Pour in the lime juice and zest and mix in the olive oil. Add the tomatoes, cilantro, scallions, and avocado then gently mix everything together. 
5. Remove the kernels from the cobs, and put them into the salad. Mix everything well and taste to adjust the seasoning. You might want to sprinkle some extra salt for more flavor.

Summary:

• Calories: 1792 kcal
• Fat: 150 g
• Protein: 23 g
• Carbs: 123 g
• Potassium: 2991 mg
• Magnesium: 262 mg