My love of corn is a seasonal romance. As long as the farmer’s market is flooded with it, I will continue to enjoy it a few times a week. Even though you can buy corn all year long, I stop buying corn once the season ends because it isn’t grown locally anymore.
One of my never-fail corn dishes has to be this grilled corn and tomato salad. Grilling intensifies the sweetness of the corn. The sweet, crunchy and slightly smoky corn with the brilliantly colored, juicy tomatoes blends with the creamy, salty feta in an herbal tart dressing that truly imparts summer flavors into every bite.
The great thing about this recipe is that I can just make a single serving for me if I crave something light for lunch, or I can easily multiply the recipe. It is a perfect side dish for any grilled meat. Believe me, one serving is not enough—this salad will beckon you for more!
Grilled corn and tomato salad
2 large fresh corns, husks and silks removed
1 cup grape or any variety tomatoes (cut into bite size)
¼ cup thinly sliced red onions if desired
1/3 cup crumbled feta cheese
½ cup chopped fresh basil leaves
2 tablespoons chopped flat parsley
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
Grill corn over medium heat in an outdoor grill until lightly charred, about 4-5 minutes on each side. Remove from heat and let cool. Cut corn kernels off the cob in a mixing bowl.
Add tomatoes and the rest of the ingredients, toss well. Serve within 24 hours.
Servings: 2-4
Variations: you can substitute fresh peaches, nectarines or plum for tomatoes. It will give a different but delightful sweet and tart flavor.
