Categories: Sides
Ingredients
- 6 ears corn, shucked
- 3/4 cup fresh flat-leaf parsley
- 2 tbsp. chopped fresh mint
- 1 tbsp. finely chopped jalapeno
- 1 garlic clove, minced or grated
- 1 1/2 tsp olive oil
- 1 tsp ground Aleppo pepper, plus more to taste
- 1 tsp ground coriander
- 1 tsp lemon zest
- 2 tbsp. lemon juice
- 3/4 tsp flaky sea salt
- 1/4 tsp black pepper
Directions
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Preheat a grill over high heat. Lightly oil grate. Add ears of corn to grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes. Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use.
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Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeno, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.