Photo: Greg Dupree; Styling: Heather Chadduck Hillegas
For extra flavor, grill the ears of corn before removing the kernels.
Makes 8 servings
1. Combine first 4 ingredients in a medium glass or ceramic bowl. Cover and refrigerate 3 hours or until fish is opaque in center, stirring occasionally. Drain, reserving 1/4 cup liquid.
2. Combine corn and next 6 ingredients in a large glass or ceramic bowl. Stir in flounder mixture and reserved liquid. Cover and refrigerate 2 to 4 hours. Garnish, if desired.