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Roasted Corn Salad with Tomato and Feta

This is a refreshing and easy salad to take to any party! Don't skip the roasting of the corn; just roast the ears over a gas burner, use a BBQ or roast in a cast iron pan. Perfect for the outdoor potluck as well.

Course Salad
Cuisine American
Author Ali Rosen

Ingredients

  • 3 ears corn (about 2-1/2-3 cups kernels)
  • 2 cups fresh tomatoes or cherry tomatoes (2 pounds or 2 large)
  • 1/2 cup crumbles feta
  • 1/4 cup diced fresh basil
  • 2 tablespoons fresh lemon juice, about 1/2 a lemon
  • 2 tablespoons extra virgin olive oil
  • dash of salt and freshly ground pepper

Instructions

  1. If you have a gas oven, turn a stovetop burner to medium heat. Place the corn directly on top and turn approximately every minute until corn is charred all the way around. If you do not have a gas stove, you can place the corn under the broiler in your oven, but be sure to turn it every 10-20 seconds or so to avoid overcooking it.

  2. Allow the corn to fully cool and then cut the kernels from the cob.

  3. Combine all the tomatoes, feta, basil, lemon juice, olive oil, salt and pepper with the corn and serve.

Recipe Notes

I used fresh mint from my garden in my recipe.