I love the simplicity of this corn salad, and it really embraces all the fresh produce we still have at the end of the summer season. It’s tart, sweet and marries a lot of different textures. Anytime I serve this to my family or guests, they all ask for the recipe!
Ingredients:
- 3-4 red and orange peppers, cut into bite-sized pieces
- 5 ears of corn, boiled and shucked
- ½ cup of small-diced red onion (1 small onion)
- 1 cucumber, sliced
- ¾ cup of feta cheese (or however much you like!)
- 2 tablespoons of red wine vinegar
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of Dijon mustard
- Salt and freshly ground black pepper, to taste
Directions:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- For the dressing, in a large wooden bowl, combine the red wine vinegar, extra virgin olive oil and Dijon mustard and whisk until creamy.
- Toss the kernels in a large bowl with the red onions, cucumber, peppers, feta cheese and dressing. Season with salt and freshly ground black pepper. Taste for seasonings and let it stand so all the flavours can meld together.
- Serve cold or at room temperature and with your favourite crusty bread so you can soak up all of those delicious juices!
Looks delicious, will try!