Enjoy our irresistible corn salad, a burst of freshness and flavour with a hint of spice. Perfect as a side for grilled dishes, it will add a summery touch to your meals!
Preparation
10
min
Cooking
20
min
Portion
2
Ingredients
-
3 ears of corn
-
2 green onions, finely chopped
-
1 jalapeño pepper, thinly sliced (optional)
-
80 ml (⅓ cup) crumbled light feta cheese
-
5 ml (1 tsp) chili powder
-
Juice and zest of 1 lime
-
Pepper, to taste
Preparation
- Preheat the barbecue to high heat.
- Partially husk the corn, leaving 1-2 leaves intact, and remove the silk. Place the ears of corn on the barbecue and cook for about 15-20 minutes, turning 2-3 times for even cooking.
- Once cooked, let the corn rest for a few minutes. When cooled, cut the kernels off the cob using a serrated knife.
- In a large bowl, mix the corn kernels with the remaining ingredients. Season with pepper to taste.
- Serve the corn salad with a grilled dish seasoned with paprika and chili powder, if desired.
You can also cook the corn in boiling water for about 8-10 minutes.
Notes
Keeps for 3-5 days in the refrigerator in an airtight container.
Registered Dietitian Nutritionist in Quebec City
