This is a great summer side dish to serve alongside grilled lamb chops, pork souvlaki or any other grilled/BBQ meat.
Grilled Corn Salad With Feta and Red Peppers
(serves 4-6)
4 cobs of corn, husks and silk removed
1 large red bell pepper, diced to the approx. size of the corn kernels
2-3 scallions (or 1/2 cup chopped chives)
1/3 cup extra-virgin olive oil
1 cup of crumbled or diced Feta cheese
lemon juice to taste
salt and pepper to taste
- Ensure all your ingredients for the salad have been chopped, diced and ready to use. Brush your corn with oil and grill over medium-high heat until all sides of the corn are caramelized and deep-brown.
- Cut your cobs of corn in half and then vertically place them on your chopping board and trim the kernels off with a knife (cutting the cobs of corn is the safest way to trim off the corn kernels).
- Place the warm kernels of corn in a large bowl along with the red peppers and cover with cling-wrap. Allow the warm steam to help cook and soften the diced red peppers for about 15 minutes.
- Add your olive oil, chopped fresh chives and crumbled/diced Feta cheese. Add lemon juice to taste and adjust seasoning with salt and pepper. Serve warm or room temperature.
