MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Corn Bhel
Categories: Asian, Vegetables, Herbs, Grains
Yield: 8 servings

MMMMM--------------------------DRESSING-------------------------------
1/4 md Red onion; diced
1/4 c Coarse chopped cilantro
2 tb Fresh lime juice
1 md Clove garlic
1/2 ts Ground cumin
1/2 ts Kosher salt
1/2 ts Sugar
1/4 ts Fresh ground black pepper
1/4 c + 2 tb extra-virgin olive
- oil

MMMMM---------------------------SALAD--------------------------------
6 Ears sweet corn; tough outer
- leaves removed
1 1/2 c Peeled, seeded, diced
- cucumber
1 c Cherry or grape tomatoes;
- halved
1/2 md Red onion; fine diced
2 c Unsweetened corn flakes
1/2 c Coarse chopped cilantro
2 tb Fresh mint; coarse chopped
Salt

MAKE THE DRESSING: In a blender or small food processor,
add the onion, cilantro, lime juice, garlic, cumin,
salt, sugar, and pepper; purée until smooth. With the
machine running on low speed, slowly drizzle in the oil
until the oil is fully incorporated. Transfer the
dressing to a small bowl and refrigerate for up to 5
days.

MAKE THE SALAD: Preheat a grill to medium-high (about
400°F) or a grill pan over high heat. Add the corn and
cook, turning occasionally as the husk darkens on each
side, until the kernels are lightly browned all over
(peel back the husk to check), 10 - 15 minutes. Remove
from the grill and let cool to room temperature.

Using a sharp chef’s knife, gently slice the corn
kernels off each cob. Transfer the kernels to a large
bowl and set aside (reserve the cobs for another use or
discard). Add the cucumber, tomatoes, and onion; toss
well to combine. Immediately before serving, add the
corn flakes, cilantro, and mint; toss gently to combine
without breaking up the corn flakes. Add 1/2 cup of the
dressing (reserve any remaining for another use), and
toss gently to coat. Season with salt, then serve
immediately.

By: Meherwan Irani

RECIPE FROM: https://www.saveur.com

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