Charred Corn And Piquillo Pepper Salad

• 8 ears corn on the cob
• 6 None green onions, thinly sliced
• 1 jar (10 oz) roasted piquillo peppers, drained and quartered
• 8 None radishes, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/4 cup lime juice
• 2 cloves garlic, crushed
• 1/2 cup salted roasted corn kernels
• 1/2 cup smoked almonds
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh cilantro leaves

1. Remove husk and silks from corn; trim cobs. Break corn cobs in half crosswise. In a large saucepan of boiling water, cook corn, covered, 5-7 minutes or until tender. Drain.
2. Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook corn until charred lightly. Cool slightly. Cut half of the cobs into quarters lengthwise. Cut the kernels from the remaining cobs.
3. In a large bowl, combine corn, green onion, peppers, radish and combined oil, lime juice and garlic; season to taste.
4. Just before serving, add corn nuts, almonds and herbs; toss gently to combine.

corn, green onions, piquillo peppers, radishes, extravirgin olive oil, lime juice, garlic, corn kernels, almonds, parsley, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35082 (may not work)