Every summer there seems to be a salad that I gravitate to, and tend make again and again. The criteria is usually that it’s super easy to whip up, no ingredients that are strange or hard to procure. Extra points if it contains local, in season produce, doesn’t need extended refrigeration, can pair well with most any bbq’ed protein and great with grilled bread as a stand alone vegetarian choice.
This year it’s this charred corn salad with tomatoes and feta. We like it so much that it has made the trip to our dinner table multiple times (also to a pot luck Bastille Day picnic, a neighbors BBQ, then a light lunch at friends after a round of tennis).
I hope this salad becomes your perfect go-to side dish this summer – you already know it’s mine.
- 4-6 ears fresh corn, shucked
- 2 Tbsp olive oil
- 1-2 Tbsp smoked paprika
- 1 -tsp cayenne pepper
- Salt and pepper to taste
- 2 cups cherry or grape tomatoes, cut in half or quartered if large
- 1/2 large red onion, minced
- handful of fresh cilantro, chopped
- juice of 2 limes
- 4 ounces of feta, cubed or crumbled
- 1/4 cup fresh chives, chopped
Place shucked corn on a large platter or sheet pan, drizzle with oil and sprinkle with salt, paprika and cayenne.
Grill corn until about half the kernels are black and charred, about 5-7 mins on medium.
Set aside to cool then cut off the cob.
If you don’t have access to a bbq cut kernels from cob and char with a tablespoon of oil in a cast iron skillet.
In a large bowl add the corn, chopped tomatoes, onion, cilantro and a good amount of kosher salt, mix well.
Add the lime juice and mix again.
Top with feta and chives and serve.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.