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This Grilled Corn and Tomato Salad goes great with my recipe for Paprika Shrimp which can be found here. Paprika Grilled Shrimp
This is the perfect recipe for when you have leftover corn. I grilled it for a few minutes just to give it a grilled taste, but it was leftover from a cookout yesterday.
Mince Jalapeno pepper and place in a bowl. Add 1/2 of a fresh squeezed lemon.
Cut 1 Large tomato or two small tomatoes into bite sized pieces.
Cut corn off of the cob.
Chop about 3 tablespoons Flat Leaf Parsley. Add all ingredients to bowl.
Serve with Shrimp and Rice
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You will need:
1 large or 2 small beefsteak tomatoes
3 T. flat leaf parsley
The juice of 1/2 a lemon
1/2 T. jalapeno pepper minced
Corn from 2 ears of grilled corn, sliced from the cob.
Salt to taste (I dont use any)
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