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

This charred corn salad with fetta-coriander crema is a refreshing and flavorful dish. The sweet and smoky charred corn kernels are combined with a creamy and tangy fetta-coriander crema, creating a perfect balance of flavors. The addition of cherry tomatoes, red onion, and fresh herbs adds brightness and crunch to the salad. It's a great side dish for summer barbecues or a light and healthy lunch option.

4.2
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40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Curtis Stone's Charred Corn Salad With Fetta-Coriander Crema
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Ingredients for Curtis Stone's Charred Corn Salad With Fetta-Coriander Crema Recipe

  • 1/2 Ears Of Corn, Husked
  • 0.13 cup Crumbled Fetta Cheese
  • 0.03 cup Chopped Fresh Coriander
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon Olive Oil
  • 0.13 cup Cherry Tomatoes, Halved
  • 0.03 cup Thinly Sliced Red Onion
  • 0.03 cup Chopped Fresh Herbs
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
44
calories per serving
2 g Fat1 g Protein7 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    1g
  • Carbs
    7g
  • Fiber
    2g

MacroNutrients

  • Carbs
    7g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    62mg
  • Iron
    1mg
  • Vitamin A
    389mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    32mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp