Enjoy this refreshing salad as a side dish on a hot summer day.
Preheat grill to high heat. Brush the corn with 2 tablespoons olive oil and season to taste with salt and pepper. Grill the corn, turning it every few minutes or until kernels are tender and lightly charred on all sides, 10 to 12 minutes. Let the corn cool and then cut the kernels off of the cob. In a medium bowl add cut corn, red pepper, tomatoes, cucumber, mango, cilantro and season with salt & pepper.
In a small bowl, prepare dressing by whisking together 2 tablespoons olive oil, Tabasco, garlic, ginger, salt and pepper to taste. Pour the dressing over the salad and toss together well. Serve at room temperature. Enjoy this refreshing salad as a side dish on a hot summer day.
Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:
Chef Ryan Covert