A perfect vegetarian appetizer to serve on a hot summers day.
Ingredients
- 2 organic corn cobs
- 1 lime zested and squeezed
- 2 tsp 5 Chile Olive Oil and more as needed
- 2 tsp Mexican Lime Olive Oil and more as needed
- 1 green onion finely chopped
- 1 cup jicama diced
- 1 serrano chili seeded and minced
- 1 ripe avocado diced
- 1/2 large heirloom tomato diced
- 1/4 cup cilantro chopped
- 1/2 tsp sea salt and more to taste
Other great flavors to try!
Instructions
- Shuck the corn, brush with 1 part 5 Chile Olive Oil and 1 part Mexican Lime Olive Oil, roast on grill for about 8 minutes total, rotating every couple minutes.
- Once roasted, pull off grill and allow to cool for 10 minutes. Use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.
- Add the zest and juice of the lime, Mexican Lime Olive Oil, 5 Chile Olive Oil, green onion, jicama, serrano, avocado, tomato and stir to coat. Add the cilantro and sea salt and give it another stir.
- Let it sit for at least 30 minutes before eating for the flavors to incorporate. Taste for salt. Keep in a covered container in the fridge, the flavors will become m
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