Corn Salad

Corn Salad

Author

Matt Hussey

Prep Time

10 minutes

Cook Time

15 minutes

Servings

6-8

Ingredients

• 3–4 ears fresh corn (or use canned/frozen)
• 2–3 tsp avocado oil (plus 1 tbsp for the dressing)
• 3–4 green onions, chopped (whites and greens separated)
• 1 cup grape tomatoes, halved
• 1 tbsp garlic paste or 1–2 cloves fresh garlic, minced
• 3–4 basil leaves, cut into thin ribbons (chiffonade)
• 1 tbsp apple cider vinegar
• ¼ cup feta cheese
• 1–2 tsp Citrus Mojo seasoning

Directions

1. Cut the kernels off the corn cobs. Grill the kernels on a lightly oiled griddle over medium-high heat until they are charred, about 10–12 minutes. If using canned or frozen corn, sauté until lightly browned.
2. Transfer the charred corn to a large mixing bowl.
3. Add the grape tomatoes and the white parts of the chopped green onions to the bowl.
4. Add the garlic, basil, apple cider vinegar, 1 tablespoon avocado oil, and Citrus Mojo seasoning. Stir well to combine.
5. Mix in the feta cheese.
6. Garnish the salad with the remaining green onion greens and extra feta if desired.
7. Serve immediately or chill and serve later.