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Grilled Corn Salad

Grilled corn has a unique flavor that can provide pleasant variety to dishes. It still has the sweet corn flavor but provides a nice crunch to a dish’s texture making it ideal for salads and salsas.

4 ears fresh corn on the cob

1/2 cup chopped walnuts

2 tablespoons plus 2 teaspoons olive oil

Zest and juice of one lime

1 semi-hot chili seeds and membranes removed, minced

4 teaspoons minced red onion

1/2 cup feta cheese

Prepare the grill for a hot direct fire. Remove the shucks and silk from the corn. Grill the corn directly over the fire turning as necessary to lightly char the kernels on all sides (approximately 15 to 20 minutes).

Toast the walnuts in a dry skillet over medium heat, stirring often (approximately 10 minutes). Cut the corn from its cob into a large bowl. Combine the corn, walnuts, and the remaining ingredients. Stir to thoroughly mix. It is best to refrigerate the salad for at least 1 hour. Semi-hot chilis are called for in this recipe, such as Anaheim or Hungarian Wax, however, spicer chilis can be used such as jalapenos or serranos if more heat is desired.


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