Fire Roasted Corn Salad
FIRE-ROASTED CORN SALAD
Juice of 3 limes
2 tsp. ground cumin
1 tsp. mild chili powder
3/4 cup extra-virgin olive oil, plus more for brushing corn
Coarse salt and fresh-ground pepper to taste
6 ears corns, husks and silks removed
3 cups cherry tomatoes, halved
1/2 cup diced red onion
1/2 cup fresh chopped cilantro
1/4 pound feta cheese, crumbled
2 tsp. cumin seeds, toasted and lightly crushed
Whisk together lime juice, ground cumin and chili powder. Pour in olive oil in a slow steady stream while whisking to make vinaigrette. Season with salt and pepper. Set aside.
Prepare a medium-hot fire in a grill. Brush olive oil on each ear of corn and grill, turning often to cook evenly. When lightly charred, remove from grill.
Steady each ear of corn on a cutting board and cut down along the cob to strip off the kernels, or remove with a kernel cutter. Place kernels in a large bowl and add tomatoes, onion, cilantro, feta and toss evenly with the vinaigrette. Transfer to platter and sprinkle with cumin seeds.
Recipe courtesy of Angela Graves