Corn and Scallion Salad with Cilantro-Mint Dressing

  

May 31, 2020

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Directions

Dressing

1Combine the mint, cilantro, vinegar, 1 teaspoon of the hone and salt and pepper in a blender. Blend until smooth. With motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.

Salad

1Brush the corn with canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2-4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place in a large bowl.

2Add the scallions to the bowl, season with salt and pepper. Add some of the dressing and toss to coat.

3Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

Ingredients

Cilantro-Mint Dressing

1/2 cup fresh mint leaves, plus more for garnish

1/4 cup fresh cilantro or parsley

1/4 cup white wine vinegar

1-2 tsp clover honey

1/4 cup olive oil

salt and pepper

Salad

9 large ears of corn, husks removed

canola oil fro brushing

6 scallions, green and pale green parts only, thinly sliced

1/2 cup fresh farmer's cheese or feta cheese

salt and pepper

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