BBQ Corn Salad

BBQ Corn Salad

We try to grill a few extra ears of sweet corn every time we barbecue and use the kernels in salads the next day.

Ingredients:

4 ears corn, husks removed
1 red bell pepper, diced
¼ red onion, finely diced
⅔ cup (15 g) chopped cilantro
½ cup (75 g) crumbled feta
juice from 1 lime
2 tablespoons olive oil
1 teaspoon Tajin seasoning

Directions:
BBQ the corn, turning occasionally, for 3-5 min or until slightly charred.

Cut the kernels off each cob and mix them in a bowl with the other ingredients. Serves 4-6.