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V Grilled Corn, Basil and Ground Cherry Salad
From food52.com. Recipe makes about 4 servings
1/8 cup olive oil
Juice of one small lime
Zest of the lime
Sea salt and ground pepper to taste
4 ears grilled corn
1 cup husked whole ground cherries (see below)
1 cup cucumber, quartered lengthwise, deseeded, and chopped
3 Tablespoons basil, cut into a fine chiffonade. Thai basil, cilantro and parsley are good alternatives
1 scallion, thinly sliced
1 teaspoon jalapeno pepper, minced finely (add more if you prefer)
Wash the ground cherries in their husks. I have better luck removing the husks if they are moistened. Pinch the base of the husk away from the cherry - it should slide off easily. Prepare the vinaigrette by combining the olive oil, lime juice, lime zest and salt and pepper. Set aside. Place the grilled corn, ground cherries, cukes, basil, shallot, and jalapeño into a medium sized serving bowl and mix the ingredients thoroughly.