The inspiration for the Fresh Corn and Feta Salad is from a grilled corn recipe I saw in a Mexican cookbook. I haven’t been to Mexico in many years and haven’t tried that grilled corn (yet). However, I love the fresh tangy flavours in Mexican cooking and this salad is an adaptation. This is in no way an authentic Mexican recipe, but it is still delicious.
You can either boil the corn for a few minutes or grill it on a barbecue. A charcoal grill will work best, but since I don’t have one, a gas barbecue did fine as well. As long as you have ripe ingredients, this salad will turn out well. I love finding local produce at my local farmers’ market- the closest seasonal one is the Bloor Borden market on Wednesdays.
Salad is one of my favourite courses in a meal. Firstly, I love almost all fresh fruits and veggies. Secondly, almost anything can be thrown together to make a salad. To me, it is all about balancing textures, colours, and flavours to achieve the yummiest dish possible. Thirdly, there are classic pairings like romaine and Caesar dressing, but there are also endless new possibilities to try. I even love how a salad can be served cold, hot, or a mixture of the two. Try our other salad recipes here.
In our family, we are each responsible for a different part of the meal when we have a potluck . Meinhilde does the baking and desserts, Karlos grills the meat or makes his signature hummus, and I am in charge of salad. Donatello usually does the dishes.
Since I love salad, this is usually a fun challenge for me. However, in late winter/early spring when the fresh produce isn’t very tasty, I lose my inspiration. Luckily summer has finally arrived again and we have an abundance of ripe fruits and veggies. I can easily find enthusiasm again and tossing together a quick salad becomes enjoyable again. This Fresh Corn and Feta Salad is an example- I hope you like it.
Fresh corn and feta salad
Ingredients
- 3 ears sweet summer corn, peeeled
- 1/2 cup feta, crumbled
- 5 radishes, thinly sliced
- 1/2 cup cilantro, roughly chopped (stems ok)
- 1 lime
- 2 tbsp olive oil
- 1/2 tsp chipotle chili powder
- freshly cracked pepper
Instructions
- Peel corn husks and silks and cook corn in boiling water for 5 minutes. Alternatively, if you have a barbecue, brush corn with some oil and place on barbeque for about 10 minutes, rotating evenly, until corn is nicely charred.
- Take corn out of pot or off the grill and allow to cool on a plate.
- After corn has cooled, use a sharp knife to cut corn off of ears. Evenly distribute kernels on a wide low serving plate. I like a glass one.
- Scatter feta and radishes evenly over corn.
- Top with chopped cilantro and a few thin slices of lime.
- Squeeze all juice out of remaining piece lime all over salad.
- Drizzle on remaining olive oil and sprinkle on some of the chipotle chili powder. Finish with as much freshly cracked pepper as you like.
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