Saturday, July 12, 2014

Grilled Corn Salad

Grilled Corn Salad
This a recipe from the blogger Rose Water and Orange Blossom.  I shared in an earlier post that our daughter Barbara was chosen to proof many of the recipes Maureen Abood included in her new Lebanese cookbook which is being published.  Her recipes are made with fresh ingredients and are not only healthy but tasty.

5 to 8 ears of corn, shucked
1/4 cup olive oil for brushing and dressing
Big handful chopped mint, chopped
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
Juice of 1 lemon
Big pinch sea salt
Freshly ground b
lack pepper

Grill the corn over high heat which has been rubbed all over with olive oil to prevent drying out and seasoned with salt and pepper. Cool slightly and cut kernels from the cobs. 
Combine corn kernels, feta cheese, onion and mint in a bowl and dress with olive oil, lemon juice, salt and pepper. Serve immediately or later or tomorrow. 
Salad can be stored in a plastic bag in the refrigerator if the refrigerator is full.

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