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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- 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.
- Preheat your grill to medium-highget it hot and ready for some charred magic.
- 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!
