Thursday, August 25, 2011

Grilled Corn Summer Salad

This field of corn that I snapped a picture of back in June has grown big and tall, which means, corn will be all over the markets here in the next few months. 

And in fact, it is already starting to make it's debut, so I picked a few ears up the other day and made this great little summer salad inspired by the one and only Pioneer Woman, 

Sorry for the Bad Photo...
who by the way has a show coming out on Food Network. Too bad I can't even watch the preview of it online, let alone see an actual episode. Something to do with international bandwidth or Germany not having access to the video, or permission, or something like that.

The only downside to this recipe: we don't have a grill. Which would normally be fine because I just used our grill pan, but any use of the stove or oven these days makes life missssserable. 

Broiling chicken today immediately turned my kitchen into a sauna. If only my husband could live on all that was cold, i.e. cold cuts, veggies, salads, fruits. I would be so much cooler. And way less sweaty.

I know, I know. this salad doesn't have any meat. I subjected myself to the torture. But it was well worth it because grilled corn is delicious. And when you mix it up with basil, feta and tomatoes...beyond incredible.

...and for this one too. :)

Guten Appetit!

Grilled Corn Summer Salad
Inspired by The Pioneer Woman Cooks

4 ears Sweet Corn
10-12 Cherry Tomatoes, cut in half
1/4 cup Olive Oil
1/2 cup Balsamic Vinegar
12 Basil Leaves, cut into chiffonade, sounds fancy and hard, but it's really not :) 
2 Garlic Cloves
1/2 teaspoon Sugar 

1/2 teaspoon Salt, or more to taste
1/4 cup Feta Cheese, crumbled

Combine olive oil, vinegar, basil, garlic, sugar and salt in a bowl and whisk until combined. Set aside. Heat a grill pan over medium high (or outdoor grill) and drizzle with olive oil. 

Place the corn in the pan and generously drizzle with more olive oil, turning to coat the whole ear. Grill 8-10 minutes, until the corn begins to brown and is soft, but still has a slight bite. Remove and let cool. 

When corn has cooled, cut corn kernels off the cob using a sharp knife. Combine with tomatoes and pour dressing over the top. (I ended up not using all of the dressing, eyeball and see what works best for you) Toss well. Stir in crumbled Feta. Top with extra Feta and basil for garnish.

Enjoy atop salad greens, or scooped up with pita chips, or just eat it as is!


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