Spring is the perfect season to start enjoying corn in a variety of different ways. One of my favorite go-to salads is made with corn. Light, refreshing, and so easy to make, it is the perfect accompaniment to chicken or pork.
Ingredients
4 corn ears
1/4 cup crumbled feta
2 tablespoons fresh basil
1/4 cup diced peppers
1 shallot, finely diced
8 cups water
1 teaspoon Kosher salt
For the dressing:
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon Dijon mustard
Bring water and 1 teaspoon salt to a rolling boil. Drop in the corn and let it rest in the hot water for 20 minutes. Remove the corn from the water and, using a knife, cut it off the ear and place it in a bowl.
Mix together the corn, diced peppers, shallot, and fresh basil in the bowl. Add the crumbled feta. Prepare the dressing by mixing together all the ingredients until thoroughly combined. Toss with the corn and refrigerate until ready to serve.
Serves 3 to 4.
Patataki 