Summer Corn Salad Recipe

Name: Summer Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears fresh corn; 2 heads Belgian endive; 2 tablespoons olive oil; Salt and freshly ground black pepper; 1 (3-ounce) bunch cilantro, leaves only; 1/2 small red onion, thinly sliced; 1/4 cup crumbled feta; 1/2 lime, juiced; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper, or to taste

Servings: persons

4 ears fresh corn
2 heads Belgian endive
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (3-ounce) bunch cilantro, leaves only
1/2 small red onion, thinly sliced
1/4 cup crumbled feta
1/2 lime, juiced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste

1
Preheat a grill.
2
Shuck the corn and cut the endive heads in half lengthwise.
3
Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste.
4
Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn.
5
Meanwhile, in a medium serving bowl, combine all the remaining ingredients.
6
Once cooked, remove the corn and endive from the grill.
7
Slice the endive crosswise into 1/4-inch pieces and add to the bowl.
8
Cut the kernels off the cobs and discard the cobs.
9
Add the kernels to the bowl and stir to combine.
10
Taste for seasoning and adjust, if needed.
11
Serve warm or room temperature.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears fresh corn, 2 heads Belgian endive, 2 tablespoons olive oil, Salt and freshly ground black pepper, and more.

Yes, Summer Corn 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.

Summer Corn Salad

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