Fire-Roasted Corn Salad

Ingredients:

• 2 ears of corn on the cob
• 1 Roma tomato, diced
• 1 small red onion, diced
• 2 tablespoons cilantro, minced
• 1 lime, squeezed
• 2 teaspoons salt

Directions:

1. On a grill or grill pan, grill corn until charred, then cut corn off the cob.
2. Mix the corn with all remaining ingredients in a bowl. Add salt and pepper to taste.

• Recipe by Chef James “Jaycee” Couch, a graduate of the JNA Institution of Culinary Arts, James Madison University, and the famed CIA: Culinary Institute of America. He works at the Capital One headquarters in McLean, VA, at times alongside José Andrés for World Central Kitchen.