Charred Corn And Piquillo Pepper Salad - cooking recipe

Ingredients

8 ears corn on the cob
6 None green onions, thinly sliced
1 jar (10 oz) roasted piquillo peppers, drained and quartered
8 None radishes, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup lime juice
2 cloves garlic, crushed
1/2 cup salted roasted corn kernels
1/2 cup smoked almonds
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh cilantro leaves

Preparation

Remove husk and silks from corn; trim cobs. Break corn cobs in half crosswise. In a large saucepan of boiling water, cook corn, covered, 5-7 minutes or until tender. Drain.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook corn until charred lightly. Cool slightly. Cut half of the cobs into quarters lengthwise. Cut the kernels from the remaining cobs.
In a large bowl, combine corn, green onion, peppers, radish and combined oil, lime juice and garlic; season to taste.
Just before serving, add corn nuts, almonds and herbs; toss gently to combine.