Roasted Corn Salad (Greek Style)

Greek-style roasted corn salad with cherry tomatoes, feta, fresh mint and dill, a little chili and a lemon olive oil dressing.

Course Salad

Cuisine Greek

Diet Vegetarian

Prep Time 5

Cook Time 30

Servings

Calories 251kcal

3 ears corn husked (about 2 cups kernels)
2 cups 300 g cherry tomatoes, halved
1 garlic clove minced
¼ cup diced onion
¼ cup sliced spring onion
1 red chili pepper such as Fresno, seeded and thinly sliced
2 tablespoons fresh spearmint leaves roughly chopped
2 tablespoons fresh dill chopped (new; was missing from the card)
¾ cup about 3½ oz / 100 g Greek feta, crumbled
3 tablespoons extra virgin olive oil divided (1 tablespoon for the corn, 2 for the dressing)
juice of 1 lemon about 3 tablespoons (was "1 lemon")
sea salt

Heat the oven to 375°F / 190°C with a rack in the middle.
Husk the corn and remove the silk. Brush each ear with a little of the 1 tablespoon olive oil and wrap it in foil. Roast directly on the rack for 30 minutes. Let cool until easy to handle, about 5 minutes.
Meanwhile, halve the tomatoes, dice the onion, slice the spring onion and mince the garlic. Seed and slice the chili. Chop the mint and dill.
Cut the kernels off the cobs (see notes).
In a large bowl, combine the corn, tomatoes, onion, spring onion, garlic, chili and herbs. Add the lemon juice, the remaining 2 tablespoons olive oil and a pinch of salt, and toss.
Top with the feta, taste, and adjust the salt and lemon.

For char: after roasting, unwrap the corn and broil 4–6 minutes, turning, until browned in spots. Or grill the husked, oiled ears over medium-high heat for 10–12 minutes.
Cutting the kernels: set a small bowl upside down in a large bowl, stand the cob on it and slice straight down close to the cob, turning as you go.
Frozen corn: char 2 cups thawed, dried kernels in a very hot cast-iron pan for 6–8 minutes.
No mint? Use flat-leaf parsley.
Storage: fridge up to 1 day.
Save the cobs for stock.