Easy Summer Grilled Corn Salad
Recipe: GRILLED SUMMER CORN SALAD
Fresh corn roasted on the grill is a real summer favorite, and this recipe is a nice twist turned into a salad. Make it, and you’ll get requests to make it again. Serves 6 to 12.
INGREDIENTS
6 ears of corn
2 red bell peppers, roasted
½ red onion
1 cup basil
1 cup feta cheese, chopped
or crumbled
⅛ cup olive oil
⅛ cup balsamic vinegar
Salt and pepper to taste
METHOD
Remove husks and silk from corn. Grill for about 10 minutes, turning every minute or so, until barely charred. Place bell peppers on the grill, turning periodically. When charred on the outside, remove from the grill and place in a clean paper bag. When the peppers are cool to the touch, remove the skins. You may also use canned roasted peppers.
Once cooked, carefully cut the corn off the cob. To do so, hold corn vertically with large end of the ear securely on a flat surface. Using a knife, slice the kernels off the cob starting from the top. Don’t cut too deep into the husk. Repeat the process until all corn kernels are removed.
Place cut corn into a bowl.
Dice roasted peppers and add to the bowl. Dice red onion and add to the bowl.
Roughly tear basil leaves, or dice into small pieces. Add basil to the bowl.
Add 1 cup feta cheese.
Dress with olive oil and balsamic vinegar, and salt and pepper to taste.
Toss to combine all ingredients.
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