zoom Charred corn & feta salad
  • Print A4 A5
    • Close

    Save to your scrapbook

    Charred corn & feta salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Charred corn & feta salad

    by Martha Collison

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6 as a side

    Ingredients

    2 corn on the cob
    250g mixed baby tomatoes, halved
    1 small red onion, finely chopped
    2 tbsp olive oil
    ½ lemon, juice
    ½ x 28g pack coriander, chopped
    125g feta cheese

    Method

    1. Preheat the grill or barbecue to high. When hot, cook the corn for 10-15 minutes, turning occasionally, until tender, allowing it to char slightly on the outside.

    2. Meanwhile, toss together the tomatoes and red onion with the olive oil, lemon juice and coriander.

    3. Use a serrated knife to slice the corn kernels off the cobs and add them to the salad. Crumble over the feta and serve as a side to barbecued meats and fish.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary