- 4 ears fresh corn, husked
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- Preheat grill to medium-high heat.
- Brush corn with olive oil and place on the preheated grill. Cook, turning occasionally until lightly charred and tender, about 8 minutes.
- Remove from the grill and let cool slightly.
- Cut kernels off the cob into a bowl. Add lime juice, cilantro and salt. Toss to combine.
- Serve warm or at room temperature.
grill
corn
salad
cilantro
lime juice
summer