Grilled Corn Salad

By the looks of the blog, we haven't been eating,

but by the looks of my waist-line, that's not the case!

While we have certainly had meals between the last post and today, there hasn't been just a lot of time to experiment with new recipes.

However, we have made a few new dishes and enjoyed laughter, friends, and family around the table.

Now that school is just around the corner for our youngest cherub and we just moved our oldest cherub back to college for dorm living, I hope to resume to blog posting.

What that translates for my family is "food!"

This summer, we made this easy-to-fix, easy-to-serve salad several times.

While the corn growing season may have already passed it's peak, you can still find fresh corn at farmer's markets and your local grocery store.

And with just a few simple ingredients, that you probably already have on hand, you can toss this up in no time.

What I like about this salad is the flexibility; whether feeding 2 or 12, you can easily adjust the quantities without sacrificing flavor.

Grilled Corn Salad

4 ears of corn, shucked and silks removed
1/4 of a purple onion, chopped
crumbled feta cheese, you decide how much you want to use
salt and pepper to taste
4 large basil leaves, chopped

Over a gas grill, or an open flame of a gas stove, grill the corn until heated through and there is a bit of charring on the corn kernels.

While corn is grilling, chop the onion and crumble the feta. On a personal note, I prefer feta that is in a brine over the feta that comes in a container already crumbled. The brined feta is more flavorful and a little more salty.

Once the corn is nicely charred, remove from the grill and cool until you can hold the corn cob. Cut the kernels from the cob into a large bowl.

Toss with pepper and a smidge of salt. Mix in chopped onions and feta cheese and gently toss to mix. Taste for seasoning and adjust accordingly.

Just prior to serving, chop the basil and sprinkle over the corn salad.

**Possible additions: chopped cherub tomatoes, crumbled bacon, a drizzle of olive oil.

**Possible substitutions: instead of basil, add chopped cilantro, a squeeze of lime, and substitute cotija cheese for the feta.

Comments

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