Charred Corn Salad with Mint, Parsley and Cilantro

• 4 large ears of corn, shucked
• Extra-virgin olive oil
• Salt
• Freshly ground pepper
• 1/2 small red onion, thinly sliced
• 2 1/2 tablespoons fresh lime juice
• 1 teaspoon pure maple syrup
• 1 jalapeno, seeded and thinly sliced
• 3 tablespoons torn mint leaves
• 3 tablespoons torn parsley leaves
• 3 tablespoons torn cilantro leaves

1. Heat a large grill pan.
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes.
4. Let cool.
5. Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes.
6. Stir in the syrup, jalapeno and 2 tablespoons of oil and season with salt and pepper.
7. Working in a large bowl, cut the kernels off the cobs in sections.
8. Add the onion dressing and toss.
9. Add the mint, parsley and cilantro and toss again.
10. Serve warm.

ears of corn, extravirgin olive oil, salt, freshly ground pepper, red onion, lime juice, maple syrup, jalapeno, mint, parsley, torn cilantro

Taken from www.foodandwine.com/recipes/charred-corn-salad-mint-parsley-and-cilantro (may not work)