Grilled Corn Salad
Serves: 6
 
Ingredients
  • 4 ears corn, shucked
  • 1 (8-ounce) container assorted cherry tomatoes, halved
  • 1 (5-ounce) package baby arugula
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 English cucumber, cut into half-moon slices
  • 1⁄2 cup chopped fresh basil
  • 1⁄3 cup crumbled feta cheese
  • 1⁄3 cup sliced red onion
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh thyme
  • 1⁄4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1⁄2 teaspoon lime zest
  • 1⁄3 cup fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
Instructions
  1. Heat a large cast-iron grill pan over medium-high heat. Add corn; cook, turning frequently, until charred on all sides, about 8 minutes. Let cool slightly; cut kernels off cobs, and place in a large bowl. Add tomatoes, arugula, bell peppers, cucumber, basil, feta, onion, mint, and thyme, tossing until combined.
  2. In a small bowl, stir together oil, mustard, lime zest and juice, lemon juice, garlic, salt, and black pepper until combined. Add desired amount of dressing to corn mixture, tossing until combined.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-corn-salad/