This is a salad that essentially tastes like Summer. Here in Maryland, we are blessed with delicious, sweet corn from our Eastern shore, and it makes the perfect accompaniment for seafood and steak. The fresh mint and cilantro from our garden are also nice additions or you can substitute basil, depending on your taste and what you have available.
Ingredients
7 ears of corn, husked
6 scallions, thinly sliced
4 oz. crumbled feta cheese
Olive oil for brushing ears of corn
Dressing
¼ cup chopped cilantro
½ cup fresh chopped mint
¼ cup rice vinegar
2 tsps. Honey
Sea salt and fresh ground pepper
¼ cup olive oil
1. To make the dressing, combine the mint, cilantro, vinegar, honey, salt and pepper in a food processor. Blend until smooth. With the motor running on low, add the olive oil until blended. Add more salt and pepper to taste as needed. Set aside.
2. Heat a grill pan on medium high.
3. Brush the ears of corn with olive oil and season them with salt and pepper. Grill until lightly charred for 3 minutes on each side. Let cool and remove the kernels from the eats and place in a bowl.
4. Add chopped scallions to the bowl and then add some of the dressing. Pile on a low bowl for presentation and top with feta cheese. Add another drizzle of dressing and serve.
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