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 at 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 combo’d my leftover ‘street corn’ with a handful of green beans. The rest is history!

corn salad

Corn Salad Mise en Place!

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 sereated knife to cut off one end, 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.