This recipe comes originally from the Williams Sonoma Complete Entertaining Cookbook, we first had this at one of our supper club dinners and it instantly became a favorites. The carmely, smokey taste that comes from fire roasting the corn makes this dish. Easy and tasty.
INGREDIENTS
Juice of 3 limes
2 tsp ground cumin
1 tsp mild chili powder
¾ cup extra virgin olive oil plus more for brushing
Coarse salt and freshly ground pepper
6 ears Corn, Shucked
3 cups cherry tomatoes, stems removed and halved.
½ cup – diced red onion
½ cup – chopped fresh cilantro
¼ pound Feta Cheese – diced or crumbled.
2 tsp cumin seeds, toasted and lightly crushed
PREPARATION
- In a bowl, whisk together lime juice, ground cumin and chili powder. Stream in the oil while whisking to make a vinaigrette. Season with salt and pepper.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat.
- Brush a little olive oil on each ear of the corn.
- Grill the corn, turning the ears often so that they cook evenly, until lightly charred for about 10 minutes.
- Steady each corn ear on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Put the kernels in a large bowl.
- Add the tomatoes, onion, cilantro, feta, and vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds.
Serve at once.
