Friday, May 3, 2013

Summer Time Corn Salad



For some people, summer time means going to the beach, hanging out by the pool, maybe taking a vacation...for me it's stuffing myself with fresh corn. I wait for it allllll1 year, having to deal with the horrible canned variety until that shinning moment in the grocery store when you see that mountain of fresh cobs...that smell, the flavor, that slight pop of freshness with each kernel - I can't think of anything better. I would have normally grilled this corn instead of boiling it but since Florida has recently given up their "Sunshine State" tile that was impossible to do.



Roasted Corn Salad

Serves 3-4

6 ears of fresh corn
4 roasted red pepper, diced
1/3 crumbled feta cheese
1 tsp lemon infused oil (or just lemon juice if you don't have that on hand)
1 TBS olive oil
salt and pepper to taste

Directions:

1.Peel back each husk of the corn and place in a large pot. Cover the corn with water (about three inches above) salt and pepper water.

2.Cover and heat on high for about 10-15 min or until corn turns dark yellow. Meanwhile, place the diced peppers and feta and toss lightly with the oils, salt, and pepper.

3. Test a piece of the corn, drain, and cool for 5 min. Holding the corn vertically, run a knife down the side of the corn and toss with remaining ingredients.

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