Nothing screams late summer like fresh sweet corn and when roasted over fire takes on a whole ‘nother level of flavor. Combine with some spicy greens and luscious dressing and you’ve got a memorable salad that goes great with a spicy pork chop or grilled steak. Ok, it’s amazing by itself too! Throw some rotisserie chicken in there and you’ve got a perfect lunch.
The key to any great salad is the freshness of the ingredients so canned corn is definitely a no-go on this one. The quantities listed in the ingredients are just a guide, so feel free to throw a little more or a little less of this or that into the mix.
Servings: 4
Ingredients
- 2 ears Sweet corn - open flame charred
- Full handful Baby arugula - stems plucked
- Full handful Baby greens - assorted
- Small handful Pea shoots
- 1/4 cup Red onion - thinly sliced
- 12 Grape tomatoes - sliced half
- Small handful Parsley leaves - plucked from stems
- 1 handful Crumbled Feta cheese
Champagne Honey Vinaigrette
- 2 oz Champagne vinegar
- 1 tsp Dijon mustard
- 1.5 TBSP Honey
- 1 tsp lemon juice
- 6 oz EVO - quality!
- 1 pinch Kosher salt
- 3 grinds Black pepper
Instructions
- Roast corn over flame until slightly charred. Allow to cool. Slice kernels off in strips over medium bowl.
- Add rest of ingredients cut accordion to instructions.
- Make vinaigrette. Add all ingredients except EVO into mason jar. Using immersion blender, run until frothy. Slowly add EVO with blender running and thick emulsion occurs. Refrigerate before and after use.
- Right before serving, drizzle small amount of dressing over salad, tossing lightly. Add more to taste. Final crack fresh pepper and dusting of more feta.
Tried this recipe?Let us know how it was!
