Mexican Grilled Corn Salad
10 Ears of Corn
10.5 oz Package of Grape Tomatoes
1 Head of Cilantro
4 oz Package of Feta (or more if you would like)
1/3 cup Melted Coconut Oil
1 tbsp Granulated Garlic
1 tbs Chipotle Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1. Turn your grill on to a medium/high heat. If it has two tiers, put the corn on the top tier to avoid charring. Cook the corn 15-20 minutes, turning it every 5 or so. I don't dress the corn in butter or olive oil before I grill it. You can if you chose, but I would do it lightly.
2. While the corn is cooking, quarter your grape tomatoes in a large bowl. (One that is large enough to fit all that grilled corn.)
3. Cut up your cilantro, and add it, the salt, pepper, granulated garlic and chipotle powder. Toss them all into the bowl.
4. Remove the corn from the grill when finished. Cut off the kernels and add them to the bowl.
5. Add the melted coconut oil to the bowl. If you're not terribly familiar with coconut oil, it is mostly solid in its room temperature state. And it is definitely solid when refrigerated. So if you're making this ahead of time, do not refrigerate this dish. Your coconut oil will get all clumpy and your dish will taste/look odd. You can always prepare the dish as listed above, store at room temperature, and then add the feta before you plan on serving it. If you would like, you can always use olive oil. But the coconut oil really is a complimentary flavor for this dish.
6. Juice your limes. (The limes should preferably be room temperature. Not only is this good for the coconut oil, but you also get more juice out of them.)
7. Toss the corn together so that all the ingredients are mixed together well.
8. Top with feta and garnish with cilantro leaves.
*Another great thing about this dish is that the left over corn is a great topper for a salad. Just add lettuce, chicken, avocado or whatever else you want. The flavors are already there in the corn. So a simple and delicious Mexican salad is an easy secondary preparation.