Street Corn Salad
Prep time:
10 mins
Cook time:
15 mins
Total time:
25 mins
Yield: 6 people
Description
If you don’t have a grill or don’t want to grill the corn, you can also boil or microwave the corn. Place the corn in a covered microwave-safe container and microwave until steamy, about 10 minutes on high power. Or you can boil the ears of corn in a large pot of boiling water until tender, just a few minutes.
Ingredients
- 6 ears corn, shucked
- Oil for brushing
- 1/2 medium red bell pepper, cut into small dice
- 1/2 small red onion, cut into small dice
- 1/2 medium jalapeño, stemmed, seeded, and minced
- 1/2 cup each: feta cheese (plant- or dairy-based) and canned coconut cream
- 1/4 cup each: lime juice and chopped fresh cilantro
- Salt and ground black pepper
Instructions
- Heat the burners of a gas grill on high power for 10 minutes. Brush corn with oil and place ears on hot grate; grill until spotty brown, about 5 minutes. Turn ears about a third of the way around, grill until next side is spotty brown, about 5 minutes longer. Turn a final time and continue to grill until ears are spotty brown all over, about 5 minutes longer. Remove corn from the grill. (See note above if you'd rather boil or microwave the corn).
- Once the corn is cool enough to handle, cut kernels from cob and place in a medium bowl. Add pepper, onion, jalapeño, feta, coconut cream, 3 tablespoons of lime juice, and a generous sprinkling of salt and pepper. Taste and adjust seasonings, including additional lime juice, salt, and pepper. Refrigerate until ready to serve.