Grilled Corn Salad With Mint And Feta

Grilled Corn Salad With Feta And Mint

The salad takes really well to the throw-it-all-in approach, and to variations on the theme: don’t like mint? Use cilantro or basil or parsley. No feta on hand? Goat cheese or fresh mozzarella (or no cheese at all) work perfectly. Grill the corn on high heat for summer-char, brushed with olive oil first to keep it from drying out too much (my brother Richard’s great idea). Put it all together in a pretty bowl, and start passing the love around! When you have full fridge, the salad stores easily in a Ziplock bag.

Ingredients:
5-8 cobs of corn, shucked
1/4 cup extra-virgin olive oil, for brushing and for dressing
Big handful fresh mint, finely chopped
1/2 red onion, finely diced
1/2 cup crumbled feta
Juice of 1 lemon
Big pinch of kosher salt, grind of black pepper

Directions
Grill the corn over high heat, brushing the cobs all over with olive oil to keep it from drying out. Cool slightly and slice the kernals from the cobs.
Combine the corn, mint, onion, and feta in a bowl and dress with the lemon, olive oil, salt and pepper. Serve immediately, or later, or tomorrow.                                     *****