Corn is the veg of the moment, the harvest is upon us, with produce stands and grocery stores bursting at the seams with these husky, delicious ears. Tender corn is a snap to make, and this recipe can be made ahead, making it perfect for entertaining. If you’ve been to my cottage this summer, you’ve eaten this salad a few times. It all came together one afternoon, eating leftovers and trying to reduce dishes, I combined my leftover ‘street corn’ with a handful of green beans. The rest is history!

Summer Salad Edition: Make this Easy Corn + Green Bean Salad with Feta

RECIPE
3-6 ears of corn- save time, leave them in the husk and soak for an hour or two. They BBQ beautifully on low, and you simply use a serrated knife to cut off one end, and the corn will shake out silk-free
1/2 pound of trimmed green beans
1 cup of feta cheese
2 cloves of garlic, minced
Fresh herbs, a bunch of mixed varieties, diced
1 medium Spanish Onion, diced
1 tbsp of canola oil
2 tbsp of butter

Make the corn, let it cool. Carefully cut the kernels off the ear and set aside. Meanwhile, bring water to a boil, and blanch the green beans. Cook for only a few minutes, and remove while still tender. Place green beans in an ice bath to stop the cooking, and then drain and set aside. In a large bowl, add butter, canola oil and garlic. Add corn, green beans and fresh herbs (mint is a winner, as is basil, cilantro, parsley). Mix thoroughly, and then add feta cheese.

 

You can also char the corn for a more burnt flavour. Swap out the feta cheese for queso fresco or any other soft, Mexican cheese. This salad stores well for a day or two in the fridge, longer if you omit the feta cheese.

Consult Foodland Ontario for pick-your-own corn and more.

Other options include adding jalapenos, charred pineapple or crispy onions.