I am always looking for new ways to use things my daughter loves. And grilled corn on the cob is high on that list.
Today I used it to create a Reggae-themed salad, that Bob Marley himself would have sung about if he was still alive.
I charred the corn and paired it with some mustardy arugula and creamy goat cheese. Then I added sundried tomatoes for that pop of color.
I whipped up a dressing of fresh mint & cilantro that just brings this dish home.
It’s so easy and your family are gonna love it xxx Chef MM
Arugala & Corn Salad with Herb Dressing
Ingredients
FOR THE SALAD
- 4 large ears of corn, husks removed
- Olive oil spray
- 1 bag of Arugula
- 1 cup of sundried tomatoes slivers
- ½ cup of goat cheese crumbled
- A handful of chives chopped
FOR THE DRESSING
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 1/4 cup white wine vinegar
- 2 teaspoons honey
- Olive oil
- Coarse salt and freshly ground black pepper
Instructions
FOR THE DRESSING
Combine the mint, cilantro, vinegar, honey salt, and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified.
Adjust seasoning with more salt & pepper to taste. Set aside.
FOR THE CORN
Microwave the corn in an oven-proof dish covered with a paper towel for 3 minutes.
Spray the corn with olive oil spray and season with salt & pepper.
Preheat the grill to medium heat. Grill the corn, covered, for 2-3 minutes until charred on all sides. Cool and remove the kernels from the cobs.
FOR THE SALAD
Place the arugula in a bowl. Top with the corn kernels, crumbled feta, chopped chives, and sundried tomato slivers. Drizzle with dressing just before serving.
SERVES 4
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