Anatomy Of A Grilled Corn Salad

• 1 1/2 cups kernels cut off the grilled corn cob (4 small ears)
• 1/2 cup roasted edamame beans or lima beans (husked and oven roasted)
• 1-2 tablespoons grapeseed or olive oil for bean roasting
• 1/2-3/4 cups small red onion, chopped (a cipollini is great)
• 1-2 tablespoons chopped and seeded jalapeno pepper, to taste
• 1/2-1 teaspoons serrano or haberno pepper, chopped, optional
• 2 fresh limes, the juice of
• 1 teaspoon preferably pink salt (Himalayan or other type) to taste
• 1/2 cup fresh cilantro, bruised and chopped
• a handful of cherry heirloom tomatoes, sliced into halves, optional
• 1/8 cup basil, chopped, recommended
• 1/8 cup fresh spearmint, chopped, recommended
• 1/8 cup additional fresh chopped cilantro for second serving
• serving of Greek yogurt (fage) or sour cream on the side
• favorite tortilla chips for dipping if using salsa style
• additional medley of chopped cilantro, mint and basil for subsequent servings
• additional lime wedges to squeeze for subsequent servings

1. Prepare your grill. I suggest hardwood coals with a handful of mesquite and alder wood chips.
2. Trim off the raggle-taggle of your corn, including the stem a bit as well. Soak your corn in the husks in water; pull some of the husks down to expose the kernels of the cob so water can find its way to them. After soaking between 20 and 30 minutes, pull any husks back up to prepare for grilling.
3. Grill your corn with the husks on. Depending upon your heat, this could take anywhere from 15 to 30 minutes. When the husks are dark brown, the corn should be cooked through, but check to see. If you want any caramelizing of your kernels, carefully turn down the husks for the last minute or two of grilling, taking care not to burn yourself in the process. Let your corn cool.
4. Add the husked beans to a shallow dish with a small amount of grapeseed or olive oil. Roast for about 20- 30 minutes in a 350 degree oven until tender. Drain on paper towels and let cool.
5. Combine with the chopped onions and hot peppers in a large bowl . Add the salt and let rest. Word of caution- do not handle the hot peppers directly. Use gloves or paper towels. Avoid that awful burn. If you handle them and then touch your eyes, nose, lips, you will have to suffer along...so wash your hands immediately with lots of soap in that event. Feel free to substitute sweet peppers. Add the cilantro. Pour the juice of two limes over this.
6. Cut the corn off the cobs. Add 1 1/2 cups to the salad. Toss. Chill thoroughly and then serve. Add fresh garnish of a medley of herbs, chopped/chiffonade style with sour cream or fage on the side. Use also as a salsa and add your favorite chip.
7. For a variation, add cherry heirloom tomatoes and basil. If you do not eat this all in one day, it will keep nicely in the fridge for a few days. The flavors will bloom after chilling and settling. This holds up in the fridge well all week long, with the flavors improving each day. Just add additional fresh herbs on top each time you serve this along with a fresh squeeze of lime to reinvigorate.

kernels, edamame beans, grapeseed, red onion, pepper, serrano, fresh limes, salt, fresh cilantro, tomatoes, basil, fresh spearmint, yogurt, favorite tortilla chips, cilantro, lime wedges

Taken from food52.com/recipes/6306-anatomy-of-a-grilled-corn-salad (may not work)