Sorry for the delay in posts….I’ve spent the last several days being pampered in Fire Island. I’ll tell you more about that in a few days, including a recipe for the cocktail served at “the party of the season”. But today, we are celebrating corn.
As we approach the middle of August (already???), I am reminded that we only have a few more weeks of fresh corn available. And this girl from Iowa loves fresh sweet corn. This salad is one of my favorite ways to enjoy fresh corn. Crunchy sweet corn, cool mint, and creamy feta. This is by far one of the best barbecue side dishes I have found. Think of it as a palate cleanser between bites of smokey bbq.
Corn Salad with Feta and Mint
Do not make this with frozen corn….it won’t be anything special. Occasionally, I will give you recipes in which you can substitute frozen corn for fresh. But this is not one of those times.
4 ears fresh corn, husks on
1/4 cup finely diced scallion or red onion
1 lightly packed tablespoon fresh mint, chopped
2 ounces feta cheese
1 tablespoon lemon juice
2 tablespoons mild olive oil or canola oil
salt and pepper to taste
Roast corn in 400 degree oven for 20 minutes. Remove from oven and cool to room temperature.
When cool, remove husks and silks, then cut corn from ears. This step can be done a day ahead of time.
If making ahead of time, place corn kernels in plastic container and store in refrigerator. Otherwise transfer to salad bowl. You will have approximately 4 cups of corn.
Rinse onion in a sieve with cold water for 3 or 4 minutes. This will take away the harsh “raw” flavor of the onion. Drain well and add to corn. Crumble feta over corn, and add mint.
Toss with lemon juice, olive oil, salt and pepper. Serve immediatley or cover with plastic wrap. Can be made be made up to 6 hours in advance.
Leftovers keep in refrigerator up to 3 days. Until next summer….