Grilled Corn Salad With Feta
- Prep Time 0:15
- Cook Time 0:05
- Estimated Cost $8.50
- 28 Comments
I have just returned from the most glorious weekend. Evan and I went to Fernando’s Bed and Breakfast, in Bodega, CA. We slept in every morning, sipped cappuccinos on the sunny deck attached to our room, and spent our days walking along the beach and poking around Bodega Bay and Sebastopol. Each afternoon, Fernando and his wife Marivone served wine on the patio, where we sipped and teetered on the porch swing.
All of this left me deliciously happy…and very full.
And, OMG, did we eat. Fernando cooked us a glorious breakfast each day, using fresh eggs from his very own chickens. We spread baguette slice after baguette slice with butter and homemade jam (strawberry! quince! mango! fig!). We went out for long, luxurious lunches and dinners, and left no bottle of wine or locally-brewed beer untasted. All of this left me deliciously happy…and very full.
And so, this light but satisfying corn salad is my lunch, and will also probably grace the side of some simply prepared fish for dinner tonight. It’s simple, fresh and healthy, and gets its smoky, roasted flavor from a quick charring. If you can’t find good corn, or if you just don’t feel like bothering with the shucking and slicing, use thawed fire-roasted corn from Trader Joe’s.
- 4 cobs fresh, sweet corn, husked, rinsed and patted dry $1.50
- 1 red bell pepper, diced $1.50
- 1/2 red onion, diced finely $0.50 for a whole onion
- 2 cloves garlic, minced Pantry
- 1 large handful fresh flat-leaf parsley, chopped finely $1 for a bunch
- 2 tbsp extra virgin olive oil Pantry
- juice of one lime $0.50
- 4 oz. feta cheese, crumbled $3.50 for 6 oz.
- salt and pepper to taste Pantry
Recipe Serves 4
- Preheat a grill over high heat. Quickly sear the corn on as many sides as possible (you want to char it, not cook it). This may also be done over the direct flame of a gas stove.
- Once all the corn has been charred, let it cool for about 5 minutes. While it cools, place the bell pepper, onion, garlic and parsley into a large bowl and set aside.
- Use a sharp knife to carefully cut the charred kernels off of the cob. Transfer the kernels to the bowl with the other vegetables.
- Toss the whole thing together several times to mix well, then drizzle with the olive oil and lime juice. Toss again.
- Add the feta, toss gently and taste for salt (feta is quite salty), before adding the salt and pepper to taste.
- Serve immediately or chill until ready to use (up to 4 hours).
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What They're Saying
B @ Crags and Veggies, on Jun 21, 03:07 PM, wrote:
Wow, I love the colors. Looks like a wonderful summer salad!
Miss Kate Hegarty, on Jul 30, 07:04 PM, wrote:
Just made your grilled corn salad today for dinner. I rubbed the corn with some extra virgin olive oil and then set on my grill pan to get the char effect on it. It didn’t work fabulously to get lots of charred bits, but it did give at least a bit of charred grilled flavour. The taste was fabulous even with using the grill pan on the stove. I think the feta cheese was a good choice to compliment all the other flavors and vegetables. I had this recipe with some sausage & San Francisco sourdough bread, but will also try the leftovers later this week with some frozen salmon I have in the freezer. I’m sure it will also be a great compliment to the meal. Thank for the recipe, photo of the completed meal, & the cost analysis, that definitely helped to determine what I wanted to try to make and how much it would cost me to do so. Good luck to you in your future cooking and publishing endeavors. Sincerely, Miss Kate Hegarty
The Social Eater, on Aug 3, 04:51 PM, wrote:
I love this! I’m currently doing a “eat local foods only” challenge, and this would easily fit in (swapping butter for oil). It looks so delicious, too!