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Grilled Corn Salad https://www.metro.ca/userfiles/image/recipes/7251_salade_maïs_grille.jpg PT1H00M PT10M PT1H10M
Fold back husks, leaving them attached at the base.Remove silk.Fold husks back up and tie into place with butcher’s twine.Soak ears in water for 1 hour.Drain and dry ears of corn.Preheat barbecue to medium.Lay ears on grill, cover and cook 10 min. or so, turning regularly.Cool 3 - 4 minutes, and remove kernels with a knife.Transfer kernels to a shallow bowl, add chili pepper, parsley and shrimp.
4
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6 Quebec ears of corn choped chili pepper to taste flat leaf parsley to taste sufficient quantity, cooked large shrimp
Grilled Corn Salad

Grilled Corn Salad

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4
servings
1:00
Preparation
0:10
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    Quebec ears of corn

  • choped chili pepper to taste

  • flat leaf parsley to taste

  • sufficient quantity, cooked large shrimp
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Imprimer ma sélection

Preparation

Fold back husks, leaving them attached at the base.

Remove silk.

Fold husks back up and tie into place with butcher’s twine.

Soak ears in water for 1 hour.

Drain and dry ears of corn.

Preheat barbecue to medium.

Lay ears on grill, cover and cook 10 min. or so, turning regularly.

Cool 3 - 4 minutes, and remove kernels with a knife.

Transfer kernels to a shallow bowl, add chili pepper, parsley and shrimp.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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