BBQ Corn Salad
Grilled ears of corn add a charred flavor to this fresh grilled corn salad. Toss a few of your favorite prodcue items together, top with feta, and drizzle with a honey lime dressing to tie it all together.
Servings: 6
Equipment
- Grill gas or charcoal
Ingredients
- 6 ears Dandy® corn shucked
- 1 pint cherry tomatoes halved
- ½ cucumber diced
- 1 green or red bell pepper diced
- ¼ cup red onion finely chopped
- ⅓ cup basil rouchly chopped
- ½ cup crumbled feta
- 1 tablespoon fresh lime juice (from 1 lime)
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons honey warmed
- 1 teaspoon sea salt
- pepper to taste
Instructions
- Preheat the grill on medium to high heat, 350℉ - 450℉.
- Place the ears of corn on the grill grate for 3-4 minutes, until it's charred.
- Rotate the cobs until the corn is charred on all sides, about 8-10 minutes total.
- Transfer the charred corn to a cutting board to cool slightly. Use a knife to cut the kernels off the cobs and place them in a large bowl.
- Add the tomatoes, cucumber, bell pepper, red onion, and basil to the same bowl and toss.
- In a small bowl or mason jar, whisk together the lime juice, olive oil, honey, salt, and pepper.
- Drizzle the honey lime dressing over the salad, top with crumbled feta, toss, and serve!