Curtis Stone's Charred Corn Salad With Fetta-Coriander Crema Recipe

Cooking Directions

• STEP 1.Preheat the grill to high heat.
• STEP 2.Grill the corn until charred and tender, about 10 minutes, turning occasionally.
• STEP 3.Remove the corn from the grill and let it cool slightly.
• STEP 4.Cut the kernels off the cob and transfer them to a large bowl.
• STEP 5.In a blender, combine the fetta cheese, coriander, lime juice, and olive oil. Blend until smooth and creamy.
• STEP 6.Pour the fetta-coriander crema over the charred corn kernels and toss to coat.
• STEP 7.Add the cherry tomatoes, red onion, and fresh herbs to the bowl and gently mix everything together.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the salad chilled or at room temperature.
• STEP 10.Garnish with additional fresh herbs before serving.

Cooking Tips

• To get the best charred flavor, make sure the grill is preheated to high heat.
• If you don't have a grill, you can also char the corn on a stovetop grill pan or under the broiler.
• For extra heat, you can add a finely chopped jalapeno pepper to the salad.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
• If the salad becomes too dry after refrigeration, you can add a little more crema or a drizzle of olive oil before serving.

Storage and Serving

• Store the salad in an airtight container in the refrigerator.
• Serve the salad chilled or at room temperature.
• Garnish with additional fresh herbs before serving.