Fire Roasted Corn Salad with Feta and Tomatoes Juice of 1.5 limes ½ tablespoon Dijon mustard 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/3 cup (180 ml) extra-virgin olive oil plus more for brushing on the corn when grilling Fine grain sea salt and freshly ground pepper 3 ears of corn, shucked 1.5 cups cherry tomatoes, cut in half 3 green onions (scallions) cleans and thinly sliced 1/4 cup basil, leaves thinly sliced 2 oz. feta cheese, crumbled 1 teaspoon cumin seeds, toasted and lightly crushed using a mortar and pestle In a bowl whisk together the lime juice, Dijon, cumin, chilli powder and salt and pepper. Slowly drizzle in the olive oil whisking constantly to make the vinaigrette. Check and adjust seasonings. Prepare a charcoal or gas grill for direct grilling over medium high heat. You can use a stovetop grill pan or even just boil the corn if no BBQ is available. Brush the corn with a bit of the olive oil and grill the corn turning the ears frequently so that they are lightly charred on all sides. This will take 10 to 15 minutes. Steady an ear of corn on a cutting board and using a sharp knife cut down along the cob to slice off the kernels. Repeat with the remaining ears of corn. Place all of the kernels in a large bowl and add the tomatoes, green onions, basil, feta. Add the vinaigrette and toss to coat evenly. Taste for salt and pepper. Transfer the salad to a serving bowl or platter and sprinkle on the cumin seeds. Serve. Serves 4. Recipe adapted from Entertaining: Inspired Menus for Cooking with Family and Friends by Williams-Sonoma courtesy Kitchen Cullinaire |
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