Sweet Corn, Feta, and Marinated Cucumber Salad
Recipe Courtesy of Chef Stephen Lyons, Matchbox Restaurant
ears sweet corn
sliced into thin rounds
aleppo pepper flakes
celery heart leaves
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.