Grilled Corn Salad
3 limes, juiced
2 teaspoons ground cumin
1 teaspoon mild chili powder
¾ cup olive oil
6 ears of corn, husks and silks removed
3 cups cherry tomatoes, halves
½ cup diced red onion
½ cup fresh cilantro
In a large bowl whisk together the lime juice, ground cumin and chili powder. Pour in the ¾ cup olive oil in a slow, steady stream whisking to make a vinaigrette. Season with salt and pepper.
Prepare a medium hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning until lightly charred.
On a cutting board, cut down along the cob to strip off the kernels. Put the kernels in a large bow. Add the tomatoes, onion, cilantro and vinaigrette. Toss to coat, and serve immediately.