lazy summer days
CORN salad with TOMATOES, Feta & Mint
4 ears corns, shucked and removed from cobs 1 pint cherry tomatoes, halved 4 ounces feta, crumbled 1 cup finely chopped basil 1/4 cup finely chopped mint kosher salt and pepper to taste 4 to 6 tbsp extra virgin olive oil 1 lime, halved
Put the corn, tomatoes, feta, basil and mint in a medium bowl. Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil.
Toss and serve immediately.
KALE & Mint Salad With Spicy Peanut Dressing
DYMNYNO | Food52
1 bunch (large) of kale, chopped very small, almost minced 1 cup fresh mint, minced 1 cup walnuts, chopped
dressing: 3 tbsp smooth natural peanut butter 3 tbsp warm water 3 tbsp rice wine vinegar 1 tbsp pomegranate molasses 1 tbsp soy sauce 1 tsp fresh garlic, minced 2 tsp fresh ginger, peeled and minced 1 tsp sesame oil 1 tsp dried red chili flakes
serves 4 as side dish
Toss the chopped kale, chopped mint and the walnuts together.
Make the dressing:
Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.
Pour and toss half of the dressing and taste. Add more dressing if desired. Serve.
Elote - Grilled Mexican CORN Salad
Carrian Cheney | oh sweet basil
6 ears of corn, husked 1/3 cup crema * 4 tablespoons fresh lime juice 1/2 teaspoon ground cumin 3/4 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon salt, plus more to taste 1/2 cup crumbled cotija (or feta) cheese 1/2 red onion, minced 1/3-1/2 bunch cilantro, chopped
serves 6 as a side dish
*Crema is like a Mexican sour cream, and is usually found with refrigerated Hispanic items or the cheese. If you can't find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise.
Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
Remove from the grill and allow to cool for a few minutes.
Holding the corn by the small end, cut off all of the kernels. Place the kernels in a big bowl and add all remaining ingredients. Fold gently with a rubber spatula, seasoning with additional salt as needed. Serve slightly warm, room temperature or cold.