Ingredients

• 4 ears corn, shucked
• olive oil
• 1/2 red onion, thin slice
• 2 1/2 T lime juice
• 1 t maple syrup
• 1 ea jalapeno, seeded and thin slice
• 3 T mint leaves, torn
• 3 T parsley leaves, torn
• 3 T cilantro leaves, torn
• cherry tomatoes
• blue cheese

Instructions

1. Coat the corn with olive oil, salt and pepper, then roast, cool and remove the kernels from the cobs.
2. Combine the onion and lime juice, then let set for 10 minutes. Stir in the syrup, jalapeno, and 2 T of oil. Season to taste.
3. Mix the dressing with the corn, then toss with the mint, parsley and cilantro.
4. Plate, garnish with the tomatoes and blue cheese, and serve.

Source: Food and Wine, Sept 2012

Contributed by: Skip