This recipe was originally published in “The Tailgaters Cookbook,” by David Joachim. Serves 6.
Ingredients
5 ears fresh corn, in the husk
Juice of 1 lime
1/4 cup olive oil
2 teaspoons honey
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup finely chopped red onion
1 small cucumber, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon chopped fresh mint
Instructions
Heat grill to medium-high and let rack get good and hot. Grill whole ears of corn on rack until husks are charred all over, about 15 minutes, turning now and then. Let cool enough to handle, then peel back the husks (as pictured above); the silks should come off. Stand corncobs upright on cutting board with fat end down. Cut straight down, slicing kernels off cobs.
Put lime juice in medium bowl, then gradually whisk in oil in a slow, steady stream until fully incorporated. Whisk in honey, salt and pepper. Stir in corn, onion, cucumber, bell pepper and mint, breaking up strips of corn. Serve immediately or chill in refrigerator or cooler for up to three days.
