Grilled Corn Salad
By Andrew Zimmern
This vibrant salad tastes like summer in a bowl—perfect for barbecues, potlucks, or as a light dinner when the weather’s too hot to cook indoors.
Corn Salad with Fresno Chiles, Plums and Feta
Ingredients
- 4 ears corn, husked
- 3 red fresnos, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 black plum, sliced
- 8 ounces crumbled feta cheese
- ½ cup chopped mint
- ½ cup chopped cilantro
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
Instructions
Grill the corn over medium direct heat, turning occasionally until charred and tender, about 10 minutes. Remove and allow to cool. Cut the kernels from the cob and place in a large mixing bowl. Add the remaining ingredients, toss well to combine.
