Grilled Corn Salad with Mint and Feta Recipe

The salad takes really well to the throw-it-all-in approach, and to variations on the theme: don’t like mint? Use cilantro or basil or parsley. No feta on hand? Goat cheese or fresh mozzarella (or no cheese at all) work perfectly.  Grill the corn on high heat for summer-char, brushed with olive oil first to keep it from drying out too much (my brother Richard’s great idea). Put it all together in a pretty bowl, and start passing the love around! When you have full fridge, the salad stores easily in a Ziplock bag.

Recipe by Maureen Abood

5-8 cobs of corn, shucked
1/4 cup extra-virgin olive oil, for brushing and for dressing
Big handful fresh mint, finely chopped
1/2 red onion, finely diced
1/2 cup crumbled feta
Juice of 1 lemon
Big pinch of kosher salt, grind of black pepper

Grill the corn over high heat, brushing the cobs all over with olive oil to keep it from drying out. Cool slightly and slice the kernals from the cobs.

Combine the corn, mint, onion, and feta in a bowl and dress with the lemon, olive oil, salt and pepper. Serve immediately, or later, or tomorrow.

Something about this past winter, which was filled with the details of recipe development and writing for my Lebanese cookbook, has me jumping for joy when I go into the kitchen now with no pen and paper, no computer, no measuring cups, and just have at it. I am all about this easy grilled corn salad, which our friend Brooke brought to a picnic out on the Point last summer. I give it an inflection of Lebanese with fresh mint; hers had basil, which was delicious. You barely need to dress it for the flavor to stand tall.

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