Every summer I love buying fresh corn and making varieties of salad to accompany steak, chicken, or fish on the grill. Sometimes it’s a great side for a bushel of crabs (I can’t remember the last time we bought a bushel given the price!) or crabcakes. This one is the recipe I constantly keep in rotation. Buy the best corn at a farm stand you can find! It’s worth it!
Serves 4
Ingredients
Six ears of fresh shucked corn
Cherry tomatoes halved (8 oz)
Half diced red onion
½ bunch of cilantro finely chopped
Pinch of sugar
1 tbsp. butter
Hatch Chile Salsa (I Used Trader Joes brand)
One lime, juiced
Pinches of sea salt and fresh ground pepper
Feta cheese for crumbling (4 oz)
1. Slice the kernels off the six ears of corn. In a bowl combine half of the corn kernels with the halved cherry tomatoes, diced red onion, chopped cilantro, pinch of sugar, lime juice and pinches of sea salt and fresh ground pepper.
2. In a frying pan add the butter and let it melt and add the remainder of the corn kernels. Cook until browned, about 5 minutes on medium high heat. Let cool.
3. When the cooked corn is cool, add it to the bowl with the other ingredients and toss it together. Add a small amount of the green Hatch Chile salsa and combine to taste. Crumble feta cheese and serve!
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