Grilled Sweetcorn Salad with Feta
Salty hits from feta, sweetness and char from the corn and Mexican flavours from the beans and dressing.
Ingredients
- 4 sweetcorn cobettes or 2 corn on the cobs
- 4 tbsp olive oil
- 1 tbsp lime juice
- 1 garlic clove crushed
- 0.5 tsp cumin
- 2 roasted red peppers from a jar roughly chopped
- 4 spring onions finely sliced
- 400g tin mixed bean salad or Mexican style bean mix drained (see Notes)
- 75g feta crumbled
- 2 tbsp coriander chopped
Instructions
- Blanch the corn in a large pan of boiling water for 3 minutes. Refresh under cold water and pat dry with kitchen roll.
- Preheat the barbecue or grill to a medium heat. Brush the corn generously with 2 tbsp of the olive oil and grill for 4 to 5 minutes, turning occasionally until the corn has char marks. Allow to cool slightly.
- Hold the corn against a chopping board and carefully run a sharp knife down the sides to remove the kernels.
- To make the dressing, put the remaining 2 tbsp of olive oil, the lime juice, garlic and cumin in a small bowl. Whisk together with a fork.
- Put the sweetcorn, peppers, spring onions, beans, feta and coriander in a serving bowl. Drizzle over the dressing and toss together. Serve straight away.
Notes
- The original recipe uses a tin of Mexican style beans which I sometimes find difficult to get in our local supermarket, so i've sometimes used a tin of mixed bean salad instead - both work well.
- This grilled sweetcorn salad with feta recipe is easily adapted if you’re cooking for less or more people.