Roasted Corn Salad

Ingredients

• 3 ears corn on the cob (in the husk)
• 1 tablespoon butter, melted
• 4 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon dried ancho chile powder (can use plain)
• 1/4 teaspoon salt

• 1 (2 ounce) can sliced ripe olives, drained
• 2 green onions, sliced
• 1 tablespoon chopped cilantro
• 1 medium tomato, seeded and diced
• 1 teaspoon white wine vinegar

Directions

1. 1

   Place corn (in husk) in a large container; add cold water to cover. Let stand for 30 minutes. Meanwhile heat grill to medium-high direct heat.

2. 2

   Remove corn from water; do not remove husks. Place corn on grill. Grill covered 10 minutes, turning occasionally. Remove from grill. Do not turn grill off. Cool corn slightly. Remove husk and silk.

3. 3

   Blend butter, 1 tbsp olive oil, cumin, chili powder, and salt in a small bowl. Place corn on grill; brush with butter mixture. Grill 4 to 7 minutes longer, or until lightly charred, turning and basting once. Remove from grill.

4. 4

   Cut corn from the cob. Combine corn, olives, onion, cilantro, tomato, remaining 3 tbsp olive oil, and vinegar in a medium bowl; mix well.