26.5 oz of corn, which is around 6 to 8 ears of corn* (750g)
1/2 Red onion, chopped
1 Red bell pepper, diced
1 Tomato, diced
1 Cucumber, sliced and quartered
1 small Jalapeño
Some Monini Extra Virgin Olive Oil to brush and grill corn
Dressing
4 Tablespoon Monini Organic Basil Flavored Extra Virgin Olive Oil
4 Tablespoon apple cider vinegar
2 Teaspoons of sweet mustard
Juice from 1 lime
Salt and pepper
Preparation
Whisk dressing ingredients together and set aside.
Add 1 to 2 inches (2.5 – 5cm) of water to a large skillet and bring it to a boil. Add shucked corn ears and cook for 3 to 4 minutes, rotating to cook on all sides. Drain water. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
Allow the corn to cool and then cut corn off of the cob and add it to a bowl. Add remaining salad ingredients and drizzle with the desired amount of dressing. Toss to combine. Serve immediately or refrigerate until ready to serve.
*Substitute: If you want to take a shortcut you can use (fire-roasted) canned corn instead and