Serves: 3-4
Time: 30 minutes
Ingredients:
- 1 lime
- 2 cloves garlic, finely minced
- 1 tsp. fine sea salt
- 2 Tbsp. OTOT Champagne vinegar
- 1 tbsp. sriracha, to taste or OTOT Sriracha mango white balsamic
- ¼ cup / 60ml OTOT extra virgin olive oil
- 1 small red onion
- 1/2 jalapeno (or however much you want!)
- 4 cobs of corn
- 1 pint cherry tomatoes
- Handful of fresh cilantro or basil
- ½ cup dry roasted, garlic peanuts or salted peanuts
Directions:
- Zest the lime into a jar. Slice the lime in two and squeeze one half into the jar. Whisk in finely minced garlic, a generous pinch of salt, vinegar, sriracha, and olive oil. Set aside.
- Dice the onion and jalapeno, place in a small bowl and massage with a generous pinch of salt. Squeeze the other half of the lime over top, toss and let marinate while you prep the rest.
- Grill the corn your preferred method (I like it shucked, brushed with a touch of ghee, grilled until tender). You can also boil/steam it. Let cool slightly and slice it off the cobs.
- Wash and quarter the cherry tomatoes. Combine them with the corn, jalapeno, and onion, then pour the dressing over top and fold well to combine.
- Tear the cilantro or basil and fold through. Roughly chop peanuts and scatter over the top, and finish with freshly cracked black pepper. Enjoy!
