Grilled Corn & Cherry Tomato Salad
Leftover grilled corn-on-the-cob is a great thing to have in the fridge when the volume of ripe grape tomatoes in the garden starts to increase. Possibly inspired by a great-looking striped bass recipe, I threw this salad together last night.
- 4 leftover, grilled ears of corn
- 1/2 pint grape or cherry tomatoes
- 1 minced jalapeno
- 1 T minced curly parsley
- juice from 1/2 a lime
- salt & pepper
Over a wide plate, saw the corn off the cob with a serrated knife (a steak knife works well, or you could get yourself one of these gadgets). Quarter the tomatoes. Toss with the minced jalapeno, parsley, lime juice and s & p.