Grilled Corn Salad With Feta And Mint

How to Make Grilled Corn Salad With Feta And Mint

Total time: 25 min · Yields 6 servings

1. 1

   Char the Corn

   Brush the shucked corn ears lightly with olive oil. Place them directly on the preheated grill grates and cook for 8 to 10 minutes, turning every 2 minutes until the kernels are charred in spots all over.

2. 2

   Cool and Cut

   Remove the corn from the grill and let it cool for 5 minutes so it is easy to handle. Stand each ear upright in a large bowl and use a sharp knife to slice the kernels off the cob.

3. 3

   Whisk the Vinaigrette

   In a small separate bowl, whisk together the lime juice, honey, smoked paprika, remaining olive oil, salt, and pepper until emulsified.

4. 4

   Combine Ingredients

   Add the diced red onion, bell pepper, and crumbled feta to the bowl with the corn. Pour the dressing over the vegetables and toss gently to combine.

5. 5

   Fold in Herbs

   Add the fresh mint and cilantro just before serving. Toss once more to distribute the herbs without bruising them too much.