Grilled Corn and Tomato Salad with Feta and Mint

15 minutes prep 20 minutes active cooking 35 minutes total

Makes 4 - 6 servings

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When I grill corn...

I usually eat it like elotes, the Mexican approach to corn on the cob that smears the charred kernels with a mayo-based sauce flavored with cilantro, chile, and garlic along with some queso fresco or cotija cheese. I always throw a few extra ears on the grill so I’ll have leftovers for a salad like this, inspired by another Mexican dish called esquites. The name comes from the Nahuatl word ízquitl, which means "toasted corn," and esquites is basically the same as elotes but the kernels are cut from the cob, mixed with mayo sauce, and eaten from a bowl. I skip the mayo (although you could add a dollop or two if you want) and make a simple dressing with lime and olive oil, add tomatoes and mint, and crumble in some feta.

What You'll Need

Ingredients

For the shopping list

4 ears fresh corn, husks and silks removed
1 pint cherry tomatoes, halved
Handful of fresh mint, about ¼ cup roughly chopped
1 lime, juiced

From our shop

1 tablespoon of Trio Red Wine Vinegar
$15.00– Napa - California

*any vinegar will do the job

Out of stock

3 tablespoons of Madre Terra
$25.00– Sicily - Italy

1 teaspoon of Kosher Sea Salt
$9.00– Gossen Island - Norway

6 ounces of Greek Feta
$13.00– Lesbos - Greece

Equipment

From the kitchen

1 Grill
1 Chef's Knife
1 Cutting Board
1 Mixing Bowl
Measuring Cups
Measuring Spoons

What you'll have to do

Step 1

Grill the corn over direct heat until some of the kernels are lightly charred. If you don’t have a grill, cook the corn under the broiler or in a 450F oven until lightly browned. Let cool, then slice the kernels off the cobs and place in a large bowl.

(Or cut the kernels from the ears and cook them in a hot skillet with a tablespoon or so of olive oil until browned.)