Grilled Corn Salad with Feta
Candy summer season corn doesn’t require a lot fuss to make it style good, however the mixture of candy corn and barely salty Feta cheese is just magical, whether or not you take pleasure in this heat or chilly! Toss in some contemporary herbs and you’ve got a profitable salad mixture. If you need a Mexican impressed model do that Mexican Road Corn Salad or do that Corn Tomato and Avocado Salad.
How To Grill Charred Corn
That is the best technique for grilling corn with charred edges. Peel the corn and take away the silks. Flippantly spray corn with a little bit oil then grill over direct warmth, turning the corn usually till it’s charred throughout, about 12 to fifteen minutes. To shell the corn, let it cool a couple of minutes then switch to a slicing board and maintain the corn upright. Utilizing a pointy knife, minimize the corn off the cobb.
Variations and Suggestions
- Corn might be grilled a day forward earlier than assembling the salad.
- Will be eaten heat or chilly.
- Add contemporary diced tomatoes.
- Swap the pink onion for chives.
- For a Mexican twist, add contemporary cilantro, avocado and lime juice.
Corn Recipes You Could Additionally Like:
- Grilled Corn Salad with Cotija
- Heat Mexican Corn Salad
- Corn Salsa with Lime
- Corn Tomato and Avocado Salad
- Cream Corn Soup with Queso Fresco
Grilled Corn Salad with Feta
4.97 from
33 votes
3
Cals:
153
Protein:
5
Carbs:
18
Fats:
8 This charred Grilled Corn Salad with Feta is a straightforward 5-ingredient summer season aspect dish or gentle lunch. It goes excellent with something you are grilling!
Course:
Salad, Facet Dish
Delicacies:
American
Prep:
5 minutes minutes
Cook dinner:
quarter-hour minutes
Whole:
20 minutes minutes
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Saved! WW Factors
Yield:
6 Servings
Serving Measurement:
2 /3 cup 1x 2x 3x
Elements
- ▢ 6 giant or 7 medium ears of corn
- ▢ 1/4 cup chopped pink onion
- ▢ 2 tablespoons additional virgin olive oil
- ▢ 1/2 cup Feta, crumbled
- ▢ chopped contemporary mint, cilantro or parsley
- ▢ 1/4 teaspoon kosher salt
- ▢ black pepper, to style
Directions
- Set the grill to medium-high. Husk the corn. Grill 10 to 12 minutes, turning usually, till charred in spots. Switch to a slicing board and put aside to chill.
- Reduce the kernels off the cobb.
- Put the corn, pink onion and cheese in a medium salad bowl. Drizzle with the olive oil and toss.
- Add the contemporary herbs and toss once more. Style and add salt and pepper. Serve.
