What You'll Need
For the shopping list
- 2 ears corn
- 1 sweet onion, sliced in half but left unpeeled
- 1 jalapeño pepper
- 1 pint cherry tomatoes, halved
- 1/4 to 1/2 cup chopped celery leaves, parsley, or mint
- 3 green onions, sliced
From the kitchen
- 1 chef's knife
- 1 cutting board
- 1 large mixing bowl
- measuring cups
- measuring spoons
What you'll have to do
Shuck the corn and grill it over direct heat until the kernels get lightly charred. At the same time grill the onion halves and jalapeño until they soften and are also lightly charred.
When the corn is cool enough to handle, slice the kernels off. Peel the onion halves and chop into bite-sized pieces. Slice the jalapeño into quarters lengthwise, remove the seeds if desired, and slice thinly.
Combine the grilled vegetables with 1/2 teaspoon of Bobbie's Boat Dust, 1 tablespoon vinegar and 3 tablespoons of olive oil in a large bowl and toss well.