A fresh, citrusy corn salad like no other. Perfect as a side with bbq, burgers or just a grilled chicken. Good ingredients make all the difference so in this recipe, I roast fresh organic corn, I use fresh English peas and my favorite mediterranean olive oil. Make this for a nice refreshing burst of flavor on a hot summer day. This recipe is vegan too! Enjoy :)
4 ears of corn
2 tbsp chopped parsley
3/4 cup fresh peas
2 radishes, chopped into small pieces
grape or baby tomatoes, cut into quarters length wise
1 shallot, chopped into small pieces
half a large American cucumber or 2 small English cucumbers, chopped into small pieces
juice of one lemon or lime
salt and black pepper
clean out your corn, chop into 2 (just so the pieces fit into your pan) and place in boiling water in a deep pan; cook for 5 minutes. Drain the water, add a tbsp of olive oil to the pan and roast the corn until charred/golden brown.
Cut the corn out and discard the cobs. On the side, cook your fresh peas as instructed on the pack. Roast some nuts (I used almonds) for extra crunch.
Add all the chopped vegetables to your serving dish, mix well and add a squeeze of lemon or lime, seasoning, and a drizzle of olive oil.
Add/remove whatever vegetables you like (mint would taste great here too!)
Add crumbled feta for a more "Greek" flavor
I like the simplicity of this recipe with the fresh flavors but you can use vinegar or make a vinaigrette (red wine vinger, olive oil, salt and pepper and a drizzle of honey, whisked well).