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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. 
Serves 8
Recipe courtesy of Angela Graves