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.
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Thanks so much for the trackback and the nice comments. Your salad looks delicious and I’m a big lime fan (like a bag of 24 from Costco everytime i go fan) so I think I’ll try adding that to mine next round. Those cherry tomatoes are coming in fast and furious and I can’t use them up fast enough.
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