Charred Corn, Feta & Mint Salad 🌽
Jazz up your corn effortlessly and turn it into a delicious salad that everyone will love. If you are not lighting the BBQ, you can easily prepare the corn by cutting the kernels off the cob and pan frying with a tiny bit of oil.
Debbie x
Ingredients
- 1½ tbsp extra-virgin olive oil, plus extra to serve
- 4 corn cobs, husks and silks removed
- 120 gm Feta, Parmesan, Kefalograviera Cheese, plus extra to serve
- 1 cup mint or coriander
- salt and pepper to taste
- chilli (optional)
Method
- Lightly brush corn with 2 tsp olive oil & salt. Make sure your corn is dry before doing this.
- Grill corn then remove kernels from cobs. If you are not lighting the BBQ, you can easily prepare the corn by cutting the kernels off the cob and pan frying with a bit of olive oil. When you put the corn in the pan, don't disturb it for about 2 mins. Mix to cook all sides evenly. Don't worry if the kernels pop!
- Place corn in a bowl to cool and then add with finely grated pecorino over the top.
- Add remaining olive oil, a good grind of black pepper, a pinch of salt and mix well, then add most of the mint and toss to combine.
- Taste and adjust seasoning if necessary. Spread corn on a serving plate, top with remaining mint and some more cheese. Add chilli if you wish..
Follow us on Instagram @freshconnection_brighton for more recipe inspo