Corn Salad With Tomatoes, Feta and Mint
This recipe is one to make when fresh corn is in season and at its sweetest. It is worth the splurge even if you are trying to avoid the more starchy vegetables. It is a nod to eating vegetables seasonally like some of us grew up doing. This recipe comes from Mark Bitttman and the New York Times with a few variations.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
3 cups grilled corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
1 1/2 tablespoons extra virgin olive oil
½ cup chopped fresh mint leaves
1/2 teaspoon Salt
1 pinch freshly ground black pepper
Heat your grill to medium.
Shuck the corn and place each ear on a piece of aluminum foil large enough to wrap it in. Brush each ear lightly with extra virgin olive oil then wrap tightly in the foil.
Grill, turning occasionally, until tender, 15 to 20 minutes.
Let the corn cool until you can handle and cut the kernels from the cob. Place the corn, tomatoes, cheese and mint in a bowl. Sprinkle with salt and pepper. Serve.
Notes: If you have leftovers, make some quinoa the next day and top that with the corn salad for a great vegetarian lunch!