Thursday, 1 July 2010

Grilled Corn Salad with Tomatoes, Feta, and Mint

Need help filling your picnic basket? This is a tasty seasonal recipe that keeps and travels well. Grilling the corn adds a lovely summery smokey edge to this bright and healthy dish. Box up this salad, some cold fried chicken, biscuits, and fruit, and you have an awesome picnic basket! Just don't forget to invite me, I'll bring the beverages. And the puppies.

Grilled Corn Salad with Tomatoes, Feta, and Mint
adapted from Mark Bittman, How to Cook Everything Vegetarian
for I Heart Cooking Clubs, Picnic Basket
Serves 4

2-3 cups corn kernels (from 4-6 large ears, grilled*)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
3 tbsp extra-virgin olive oil
1/2 cup chopped fresh mint leaves
Salt and freshly ground pepper

Put the corn, tomatoes, and cheese ina medium salad bowl. Drizzle with the olive oil and toss.
Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

*Grilling corn is easy. We just shuck it, remove the silk, rub it with olive oil and kosher salt and fresh cracked black pepper and grill gently until tender and nicely coloured in places. The corn will remain a little more firm than boiled corn but much tastier!