Summer corn salad
Discover the perfect summer corn salad recipe bursting with fresh flavors. This culinary delight combines sweet corn with vibrant veggies for a taste sensation.
Ingredients:
- 4 ears fresh corn
- 2 heads Belgian endive
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (3-ounce) bunch cilantro, leaves only
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled feta
- 1/2 lime, juiced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
Instructions:
- Heat up the grill.
- Peel off the outer leaves of the corn and slice the endive heads in half lengthwise. Place the corn and endive on a baking sheet or cutting board, drizzle with olive oil and season with salt and pepper, according to your preference. Transfer the corn and endive to the grill and grill them until lightly charred on all sides, approximately 3 minutes for the endive and 5 minutes for the corn.
- In the meantime, mix together all the remaining ingredients in a medium-sized serving bowl.
- After grilling, take the corn and endive off the grill. Cut the endive into 1/4-inch slices and add them to the bowl. Remove the corn kernels from the cobs and discard the cobs. Add the kernels to the bowl and mix well. Taste the dish to adjust the seasoning, if necessary. Serve the dish warm or at room temperature.
Summary:
- Calories: 761 kcal
- Fat: 42 g
- Protein: 23 g
- Carbs: 94 g
- Potassium: 1935 mg
- Magnesium: 205 mg