Corn and Scallion Salad with Cilantro-Mint Dressing Recipe

Corn and Scallion Salad with Cilantro-Mint Dressing

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Info Per Serving (1 of 6 servings): Calories 264, Total Fat 15 g, Saturated Fat 2 g, Carbohydrates 31 g, Dietary Fiber 4 g, Sugars 11 g, Protein 7 g, Cholesterol 3 mg, Sodium 493 mg
• Total Time: 20 minutes
• Active Time: 20 minutes

• 1/2 cup chopped fresh mint leaves
• 1/4 cup fresh cilantro or parsley leaves
• 1/4 cup white wine vinegar
• 1 to 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 6 large ears of corn, husked and silk removed
• 1/4 cup light olive oil or canola oil
• Canola oil, for brushing
• 2 cups baby mixed greens
• 6 scallions, thinly sliced (green and pale green parts)
• 1/2 cup crumbled feta or farmer's cheese

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1. Fire up your blender with 1/2 cup chopped fresh mint, 1/4 cup cilantro or parsley, 1/4 cup white wine vinegar, 1 teaspoon honey, and a pinch of kosher salt and black pepper. Puree until silky smooth, then drizzle in the 1/4 cup olive or canola oil while blending to create a vibrant, emulsified dressing. Taste and tweak with more honey, salt, or pepper for that perfect zing. Set it aside to let the flavors dance.
2. Preheat your grill to medium-highget it hot and ready for some charred magic.
3. Brush the husked corn with canola oil, season generously with salt and pepper, and grill with the lid closed. Turn every 2-3 minutes until every kernel bursts with smoky char and tender sweetness. Let it cool just enough to handle, then slice off those golden kernels. Toss them in a bowl with 2 cups baby mixed greens and thinly sliced scallions. Season lightly, add a splash of your irresistible dressing, and toss gently. Crown it with 1/2 cup crumbled feta, drizzle more dressing, and serve immediatelythis fresh, vibrant salad will transport you to summer bliss with every crave-worthy bite!