Salad with Corn Recipe

1. Heat a grill to medium-high.
2. Peel away the outer husks on the corn but don’t remove the husks. Discard the inner silky threads then wrap the outer husk back around the ear. Soak the ears in water for about 10 minutes.
3. Lightly drizzle the cabbage all over with oil (or use a non-aerosol oil spray spritzer to spritz.) Season cabbage lightly with salt. Place each cabbage wedge on a piece of heavy-duty aluminum foil. Place the cabbage and the corn on the grill. Grill corn for about 15 minutes, or until desired doneness. Grill cabbage at the same time as the corn, for about 30 minutes, or until desired doneness.
4. Remove the corn kernels with a sharp knife. Transfer corn kernels to a large salad bowl. Roughly chop the grilled cabbage and add the cabbage to the bowl with the corn.
5. Add the cherry tomatoes and gently toss to coat.
6. Sprinkle in the cilantro and mint and gently toss to coat. Drizzle with Namu Shoyu or coconut aminos and serve.

Creamy Thai Dressing  *See Notes

1. Place all ingredients in a mini food processor and pulse until creamy and well blended.
2. Add the Creamy Thai Dressing to taste (you most likely will have leftovers.)