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| Servings |
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Ingredients
- 4 ears sweet corn shucked
- 2 Cucumbers medium diced
- salt to taste
- sugar to taste
- 3/4 cup feta cheese medium diced
- 2 radishes sliced into thin rounds
- 2 scallions thin sliced
Ingredients
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Instructions
- Over a hot grill, cook shucked corn, basting with unsalted butter.
- Remove when cooked to desired doneness. Remove corn from the cob, reserve in a bowl.
- Season cucumbers with salt and sugar to taste.
- Toss all ingredients together in a bowl and let sit for a minimum of 15 minutes; do not exceed 2 hours.
- When ready to assemble the salad, quickly rinse cucumbers, taste to ensure seasoning is correct and adjust with additional salt or sugar if necessary.
- Add half of the lime juice to the corn and a twist of fresh black pepper.
- In a separate bowl, combine the cucumbers, radish, scallions, dill, pepper flakes and toss with a splash of olive oil.
- Add feta. Add the corn and its juices to the cucumber bowl.
- Toss gently just to blend ingredients and flavors. Season to taste. Toss and transfer
- to a serving bowl.
- Garnish with celery heart leaves, a squeeze of lime, and a drizzle of olive oil.
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