Grilled Corn and Fennel Salad

Ingredients

• Fennel bulb

  raw

  1 bulb or 234g

• Sweet corn

  yellow, raw

  4 ear, medium yiel or 408g

• Olive oil

  4 tbsp or 54g

• Lime juice

  1 tbsp or 15g

• Cayenne pepper

  1 pinch or 0.4g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Preheat a grill to medium-high heat.
2. Remove husks and silks from the corn. Brush the ears lightly with some of the olive oil.
3. Grill the corn, turning occasionally, until tender and charred in spots, about 10–12 minutes. Let cool slightly, then cut the kernels from the cobs.
4. Thinly slice the fennel bulb and place it in a large bowl.
5. Add the grilled corn, lime juice, remaining olive oil, and cayenne. Toss to coat, then season to taste with salt and black pepper. Serve right away or chill before serving.