- 3 tbsp this little goat went to southeast asia
4 corn cobs
- 1 tbsp honey
- ½ tbsp seasoned rice vinegar
- 1 cup cilantro, roughly chopped
- 1 cup parsley, roughly chopped
- ½ cup basil leaves, roughly chopped
- ½ cup scallions, roughly chopped
- ½ cup mint, roughly chopped
- ¼ cup pickled chili peppers (optional)
- Preheat your grill or air fryer to medium heat. Place the corn kernels on the grill or in the air fryer, and cook until they are cooked through and slightly charred. This will take about 10-15 minutes on the grill or 8-10 minutes in the air fryer.
- In a small bowl, whisk together the This Little Goat South East Asia Sauce, honey, and seasoned rice vinegar to create the vinaigrette sauce.
- Once the corn is cooked, remove it from the grill or air fryer and let it cool slightly. Using a sharp knife, carefully cut the corn kernels off the cob.
- In a large bowl, toss the corn kernels with the vinaigrette sauce, ensuring that all the kernels are well coated.
- Add the roughly chopped cilantro, parsley, scallions, and mint to the bowl. If desired, include the pickled chili peppers for an extra kick of heat.
- Gently toss all the ingredients together until they are well combined and evenly coated with the vinaigrette.
- Let the flavors meld together for a few minutes before serving to allow the herbs and vinaigrette to infuse the corn kernels with their deliciousness.
- Serve the Grilled Corn Salad as a refreshing side dish or light meal. It pairs perfectly with grilled meats, seafood, or as a topping for tacos or salads.