Charred Corn and Feta Salad
Charred Corn and Feta Salad with roasted corn, cherry tomatoes, feta cheese, basil and a simple dressing. Perfect side dish for weeknight meals.
Recipe Swap Club took a much needed Summer vacation but we are back and swapping recipes! Recipe Swap Club is a group of food bloggers who get together monthly to connect and swap recipes. I was tasked with recreating a recipe from Eat What We Eat.
Becky is the editor and chef from Eat What We Eat. She grew up in my neighboring state of Kentucky and now resides in Australia. Her recipes have a lot of flavor and International inspiration but still made with everyday ingredients and simplicity. You really must check out her site for some gorgeous photography, how-to videos and delicious, family friendly recipes.
I spent a lot of time searching for a recipe. I would find a great recipe that I wanted to make and then come across another I needed to make… and then another. I ended up choosing this Charred Corn and Feta Salad because the simplicity and the fact that if you yell “FETA cheese”, I will suddenly appear. Plus, the kids love corn and tomatoes so I knew it would be a hit like it will on your families table, too.
Charred Corn and Feta Salad
Preparation of this Charred Corn and Feta Salad is super simple. I changed some of the instructions from the original recipe to oven roast my corn. I mainly did this because I was also cooking chicken in the oven so it just made sense to save some time and effort.
Charred Corn and Feta Salad is strong in flavor. There is a really nice balance of sweet corn ad cherry tomatoes with the feta cheese and peppery-taste of the basil. The vinegar in the dressing makes a strong appearance but really works when all the ingredients are together.
For the main dish, we baked some chicken with olive oil rub and salt/pepper sprinkle. Simple, simple, simple… and still a delicious meal.
Charred Corn and Feta Salad |
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- 6 ears of corn
- 1 tablespoon of butter
- 1 cup of cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- 3 tablespoons fresh basil leaves, chopped
- Dressing
- 1 clove garlic, minced (I always cheat and double garlic so I used 2 cloves today)
- ¼ cup olive oil
- ¼ cup rice vinegar
- Preheat oven to 400 degrees.
- Place your corn onto a aluminum foil lined baking sheet.
- Bake 40 minutes, turning half way through.
- As the corn cooks, prep your other ingredients. Cut your tomatoes in halves, chop the fresh basil, and mix the dressing.
- For the dressing, whisk olive oil, rice vinegar and minced garlic.
- When the corn is finished cooking, let cool and rub with butter and cut the kernels from the cob.
- Place your corn, tomatoes, basil and feta cheese into a bowl and stir.
- Whisk the dressing again and add to the salad. Mix all ingredients well and serve.
This looks so delicious. The photos are awesome. Saving this recipe.
Thanks Anna
YUM! Give me anything with charred corn
Right? Its just so good.
This looks super delicious and yummy! Perfect for this time of year with the ripe corn and tomatoes! An awesome choice for fall.
I know a lot of people are on tomato overload right! Great way to eat them up
Yum I love anything with corn. This sounds like a super tasty combination of flavours.. And with the chicken you described – drooling!
Its really tasty so a simply made chicken is just right.
HAHA “Feta Cheese”! I love charring corn for cold salads, it gives it a yummy smoke flavor. That dressing with tang from vinegar and the garlic would probably be good on anything! just YUM all the way around. I’m definitely pinning this one.
Thanks Jen. Its a great recipe.
Yum! This sounds and looks so good. I love the addition of the feta!!
Its such a great addition.
This looks so refreshing and yummy!! I have a ton of cherry tomatoes in the garden, so this is perfect for us!
Oh yes, great way to use up those tomatoes.
This looks DELICIOUS! Beautiful photos too. The feta cheese fits perfectly.
Thanks Shelby. The feta is the perfect addition.