Ingredients:
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
Instructions:
Warm up the grill over medium-high heat
Add salt and pepper to the corn after brushing it with olive oil
For 10 to 12 minutes, turning the corn every now and then, grill it until it's charred and soft
Take it off the grill and give it a minute or two to cool down
Take the corn kernels off the cobs that have been grilled and put them in a large bowl
Break up the feta cheese and add it to the bowl with the corn
Then add the chopped mint leaves, chopped red onion, and chopped cherry tomatoes
To make the dressing, mix the extra virgin olive oil and balsamic vinegar in a small bowl with a whisk
Add the dressing to the salad and mix everything together until it's well mixed
If you think it needs it, add more salt and pepper to the salad
You can serve the Grilled Corn Salad with Mint and Feta right away, or put it in the fridge until you're ready to serve
