Grilled Corn And Garlic Scape Salad – a delicious recipe with corn, garlic, olive oil, lemon juice, feta cheese, Chives. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Shuck the corn and fire up the grill. Use the butter liberally on 3 ears of the corn. Use about 1 tbsp of the oil on the scapes, along with some salt and pepper.
2
Place the 3 buttered ears of corn on the grill on high heat, turning often, until charred. If you have a grill basket, use it for the scapes. These guys look curly-que fresh, but unravel as they cook. Toss them often. Both the corn and the scapes should take about 10 minutes total to be a little charred.
3
When everything is cooked, cut the ears off of both the grilled and raw corn cobs, and place these in a large serving bowl. Chop the scapes into 1cm pieces, and add these as well. Then add the cheese and chives. Drizzle the remaining oil and lemon juice over the salad and mix to incorporate.
224
kcal
Calories
11
g
Fat
29
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 ears of fresh corn, 3 ounces garlic scapes (about 10 scapes), 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and more.
Yes, Grilled Corn And Garlic Scape Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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