Summer salad with grilled corn

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 4

A quick and filling salad with summer flavor and aroma, perfect for grilling outdoors while you're cooking. The salad's main ingredients are corn and juicy Belgian endive. Grill them, chop them, and toss them in a bowl with fresh herbs, onions, olive oil, spices, and crumbled feta cheese. Feta adds a touch of tartness and saltiness that pairs beautifully with the sweet corn. Grilled vegetables also impart an unforgettable aroma that you'll remember and associate with summer.

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.

Ingredients for the recipe:

4 ears of fresh corn
2 heads of Belgian chicory
2 tbsp. l. olive oil
1 (90 g) bunch of cilantro, leaves only
Half a small red onion, thinly sliced
1/4 cup crumbled feta
Juice of half a lime
0.5 tsp ground cumin
1/4 tsp cayenne pepper, or to taste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, endive salad, cilantro, red onion, feta cheese, lime juice, cumin, ground cayenne pepper

Cooking the dish according to the recipe:

Preheat the grill.
Remove the husks from the corn and cut the chicory heads in half lengthwise. Place the corn and chicory on a baking sheet or cutting board, drizzle with olive oil, and season with salt and pepper to taste. Place the corn and chicory on the grill and cook until lightly charred on all sides, about 3 minutes for the chicory and 5 minutes for the corn.

Meanwhile, in a medium bowl, combine all remaining ingredients.
Remove the cooked corn and chicory from the grill. Slice the chicory crosswise into 0.5 cm thick slices and place in a bowl. Cut the kernels from the corn cobs. Add them to the bowl and toss. Taste and add salt if needed. Serve the salad warm or at room temperature.

Categories:

recipe / Summer dishes / Vegetarian dishes / Salads / Vegetable salads / Sunny Anderson