Fire-Roasted Corn Salad
The burst of flavors in this grilled corn salad will transport you to a summer fiesta. Fresh corn, juicy cherry tomatoes, and tangy feta cheese blend harmoniously with a zesty lime-cumin dressing. Grilling the corn adds a smoky depth to the dish, while the hint of heat from chili powder elevates every bite. Perfect for outdoor gatherings or as a vibrant side dish, this salad is sure to be a crowd-pleaser.
— Constant Cookbook
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
Instructions
- 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 <i>Entertaining</i>, Edited by Chuck Williams (Oxmoor House, 2004).
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