Grilled Corn Salad with Feta, Walnuts, and Shallot
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Serve this toasty side at your next barbecue or cookout
Canola oil, for grill grates
lime, zested, then halved
red chile pepper, seeded and thinly sliced
Kosher salt and freshly ground black pepper
ears corn, shucked
toasted walnuts, chopped
- Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Combine lime zest, olive oil, chile pepper, and shallot in a bowl. Season with salt and pepper.
- Grill corn, turning occasionally, until charred, 3 to 5 minutes. Grill lime, cut side down, until charred, 1 to 2 minutes.
- Squeeze juice from lime into bowl with zest (you should get about 2 tablespoons). Cut kernels from cobs and toss with grilled lime vinaigrette. Fold in walnuts and feta.
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