Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
Directions
Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.
Nutrition Facts (per serving)
| 144 | Calories |
| 4g | Fat |
| 28g | Carbs |
| 5g | Protein |
