Corn and Green Onion Salad with Mint and Cilantro Dressing
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 252, total fat 13 G., saturated fats 2 G., proteins 7 G., carbohydrates 34 G., fiber 4 G., cholesterol 2 mg, sodium 493 mg, sugar 12 G.
Calories 252, total fat 13 G., saturated fats 2 G., proteins 7 G., carbohydrates 34 G., fiber 4 G., cholesterol 2 mg, sodium 493 mg, sugar 12 G.
This salad is bursting with flavor from grilled corn and a refreshing mint-cilantro dressing. Grill the corn on the cob until some of the kernels are blackened—that's where all the flavor is! Then, cut off the kernels and toss with the remaining ingredients. Top the finished salad with crumbled farmer's cheese—soft and creamy, with a wonderfully creamy flavor. Feta or salted ricotta (ricotta salata) can be substituted if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cilantro and Mint Dressing
- 0.5 cup fresh mint leaves + extra for serving
- 1/4 cup fresh cilantro or parsley leaves
- 1/4 cup white wine vinegar
- 1 - 2 teaspoons of clover honey
- 1/4 cup olive or canola oil
Salad
- 9 large ears of corn, husked
- Rapeseed oil (canola) for greasing
- 6 green onions, green and light green parts only, thinly sliced
- 0.5 cup crumbled farmer's cheese or feta
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Recipes with similar ingredients: corn, green onions, feta cheese, mint, cilantro, parsley, wine vinegar, honey
Cooking the dish according to the recipe:
Prepare the dressing:
Combine the mint, cilantro, vinegar, 1 teaspoon of honey, salt, and black pepper in a blender. Blend until smooth. Without stopping the blender, slowly whisk in the olive oil and blend until emulsified. Taste and add more honey, salt, and pepper if desired. Set aside.- Preheat grill to medium-high heat.
- Brush the corn with a little vegetable oil, then sprinkle with salt and black pepper. Grill, covered, until lightly charred on all sides and tender, 2-4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
- Add green onions to the bowl and season with salt and pepper. Add a little dressing and toss to coat. Transfer the salad to a platter; top with crumbled cheese, mint, and additional dressing. Serve immediately.
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