Fire-Roasted Corn Salad
Fire-Roasted Corn Salad is rated
out of
5 by
4.
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
8
Fresh corn is best between the months of July and September, making it a popular vegetable for a summer barbecue. Try it grilled and folded into this salad with bright cherry tomatoes and tangy feta cheese.
Ingredients:
- Juice of 3 limes
- 2 tsp. ground cumin
- 1 tsp. mild chili powder
- 3/4 cup extra-virgin olive oil, plus more
for brushing - Coarse salt and freshly ground pepper, to taste
- 6 ears of corn, husks and silks removed
- 3 cups cherry tomatoes, stemmed and halved
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 lb. feta cheese, diced
- 2 tsp. cumin seeds, toasted and lightly crushed
Directions:
In a bowl, whisk together the lime juice, ground cumin and chili powder. Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside.
Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.
Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro, feta and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.
Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro, feta and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
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Rated 5 out of
5
by
LizLaurel from
Great summer dish!
Love this recipe and have made several times. Frankly, I use defrosted frozen corn (3/4 C = 1 ear). Now tonight I had planned to make this but then weather made it impossible to grill. So I tossed the defrosted kernels with a little olive oil and seared them in a stovetop skillet on high heat. Came out fine.
So actually, you could make this all year round.
Great dish.
Date published: 2015-05-17
Rated 5 out of
5
by
NewStew from
Great Recipe
Our local Williams Sonoma did a cooking class at my neighbor's house and included this on the menu. Absolutely amazing recipe. Such a fresh summer recipe. The class was about 6 months ago and I have made this on my own at least a dozen times. Super great the next day as well after all the flavors have had time to settle in. Highly recommended.
Date published: 2014-10-24
Rated 5 out of
5
by
Erin92563 from
Great summer side dish
This corn salad is so tasty it is a shame summer isn't year round. I did make a few changes; I added more of everything. Especially for the sauce. I kept the oil the same proportion yet extra lime, and just about doubled the spices. My husband always complains when I don't add extra cilantro; says that it makes everything better!
Date published: 2012-08-11
Rated 4 out of
5
by
memphisbelle from
Very nice summer salad
The only tweak that I would give this salad is that it needed more seasoning than stated in the recipe. I doubled the cumin and chili powder, and then added a couple of more dashes of each. It needed it. I plan to put in avocado before serving!
Date published: 2012-06-02