- Yield: 4 Servings
Sweet Corn, Feta and Marinated Cucumber Salad
- Sunshine Sweet Corn - 4 ears, grilled
- Cucumbers - 2, medium diced
- Feta Cheese - 3/4 cup, medium diced
- Radishes - 2, sliced into thin rounds
- Scallions - 2, thin sliced
- Limes - 2, juiced
- Olive Oil
- Fresh Dill
- Aleppo Pepper Flakes
- Celery Heart Leaves
Grilled Corn Instructions:
Grill the shucked corn over a hot flame, basting with unsalted butter as it cooks. Remove when cooked to desired doneness. Remove the corn from the cob – reserve in a bowl.
Season the cucumbers with salt and sugar to taste. Toss all ingredients together in a bowl and let sit for a minimum of 15 minutes. Do not exceed 2 hours. When ready to assemble the salad, quick rinse the cucumbers. Taste to ensure seasoning is correct. Adjust with additional salt or sugar if necessary. Add half of the lime juice to the corn and a twist of fresh black pepper. In a separate bowl, combine the cucumbers, radish, scallions, dill, pepper flakes and toss with a splash of olive oil. Add feta. Add the corn, and its juices to the cucumber bowl. Toss gently just to blend ingredients and flavors. Season to taste. Toss and transfer to a serving bowl. Garnish with celery heart leaves, a squeeze of lime and a drizzle of olive oil.
Recipe Courtesy of Chef Stephen Lyons, Matchbox Restaurant