Grilled Corn Salad
 
Makes 6 servings
Ingredients
  • 4 ears corn, shucked
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • ⅓ cup sliced red onion
  • 1 (8-ounce) container multi-colored tomatoes, halved
  • 1 English cucumber, cut into half-moon slices
  • 1 (5-ounce) package baby arugula
  • ½ cup chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons chopped fresh mint
  • ⅓ cup crumbled feta cheese
  • ¼ cup olive oil
  • 2 tablespoons Dijon mustard
  • ½ teaspoon lime zest
  • ⅓ cup fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Heat a large cast-iron grill pan over medium-high heat. Add corn; cook, turning frequently, until charred on all sides, about 8 minutes. Let cool slightly; cut kernels off cob, placing in a large bowl.
  2. To same large bowl, add bell peppers, onion, tomatoes, cucumber, arugula, basil, thyme, mint, and cheese, tossing to combine.
  3. In a small bowl, stir together oil, mustard, lime zest, lime and lemon juices, garlic, salt, and black pepper until combined.
  4. Toss corn mixture with desired amount of dressing.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/grilled-corn-salad/