Charred Corn Salad with Crushed Feta Dressing

DinnerSalad

Nov 11

Written By Kyle Schermbeck

It ‘s time for another salad on this blog. This Charred Corn Salad with Crushed Feta Dressing is inspired by a recipe we tried a few months back from NY Times Cooking. I added some twists, a few more ingredients, and of course, garlic. I really appreciate that the weather is allowing for sweaters, but I’m not appreciating the extended hours of darkness. This salad is an ode to the glory days of spring - lots of color, bright and vibrant, and versatile. This will make a nice lunch or even a dinner. Enjoy!

Jump to Recipe

“So, what are we making?”

This Charred Corn Salad with Crushed Feta Dressing could become your new favorite salad. We start with a bed of shredded lettuce (shredded lettuce is the best type of lettuce for salads), fold in some deliciously bright and flavorful crushed feta dressing, and then finish with some fresh bacon bits, parsley, and lots of charred corn. So fresh, so delicious.

If you’ve never charred corn before, don’t worry - it’s really simple. Throw it in a pan with a little bit of oil, add some seasonings and let it hang out. Don’t stir it too often, or you’ll interrupt the charring process! Then, the crushed feta dressing will come through with acidic notes from all the lemon juice, but the freshness of the cilantro will cut through it nicely. This dressing takes like spring to me, and you can use it on just about anything you’d like!

“What do I need?”

1/3 cup buttermilk

4 ounces feta cheese

1/3 cup finely chopped cilantro

1/4 teaspoon salt and pepper

1 tablespoon olive oil

1 lemon, juiced

3/4 teaspoon dried oregano

1 tablespoon vinegar

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

3 cups corn

5 strips thick cut bacon

Shredded Lettuce

“How do I make this?”

Step One: Preheat oven to 425 degrees

Step Two: Place your strips of bacon on a baking sheet lined with aluminum foil. Sprinkle 1 teaspoon each, of black pepper and garlic powder over the slices of bacon. Bake for 15-20 minutes or until bacon is at the crispiness of your liking.

Step Three: Next, in a stock pot, warm a tablespoon of olive oil. Once heated, add 3 cups (fresh or frozen) corn to the pot. Season with 1/2 teaspoon salt, pepper and chili powder. Stir the corn occasionally. The goal here is to get a nice char on the corn. It will likely take about 20 minutes.

Step Four: While the bacon and corn are cooking - make the crushed feta dressing. In a bowl, add about 4 ounces of feta cheese. Using a whisk, or a fork, crush the feta cheese into smaller pieces, about pea-sized.

Step Five: Then, pour in 1/3 cup buttermilk and whisk together with feta cheese. It’s going to thicken up and form a paste-like consistency.

Step Six: Next, add in 1 tablespoon olive oil, 1 tablespoon vinegar, and the juice from 1 lemon. Stir until fully incorporated. This will loosen up your dressing. Then, add in 3/4 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon pepper. Finally, add in 1/3 cup finely chopped cilantro. Whisk all ingredients together and place in the refrigerator until ready for use.

Step Seven: When the corn is charred to your liking, remove it from the heat and let is come to room temperature. Then, cut the bacon into smaller strips.

Step Eight: Assemble the salad as you’d like! I start by mixing some of the dressing into the shredded lettuce, and then mix some corn and bacon into the lettuce. Then, I finish it with a bit more corn and bacon and top, and garnish with some parsley!

Charred Corn Salad with Crushed Feta Dressing

Yield: 2

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

It ‘s time for another salad on this blog. This Charred Corn Salad with Crushed Feta Dressing is inspired by a recipe we tried a few months back from NY Times Cooking. I added some twists, a few more ingredients, and of course, garlic. I really appreciate that the weather is allowing for sweaters, but I’m not appreciating the extended hours of darkness. This salad is an ode to the glory days of spring - lots of color, bright and vibrant, and versatile. This will make a nice lunch or even a dinner. Enjoy!

Ingredients

1/3 cup buttermilk
4 ounces feta cheese
1/3 cup finely chopped cilantro
1/4 teaspoon salt and pepper
1 tablespoon olive oil
1 lemon, juiced
3/4 teaspoon dried oregano
1 tablespoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
3 cups corn
5 strips thick cut bacon

Instructions

Preheat oven to 425 degrees
Place your strips of bacon on a baking sheet lined with aluminum foil. Sprinkle 1 teaspoon each, of black pepper and garlic powder over the slices of bacon. Bake for 15-20 minutes or until bacon is at the crispiness of your liking.
Next, in a stock pot, warm a tablespoon of olive oil. Once heated, add 3 cups (fresh or frozen) corn to the pot. Season with 1/2 teaspoon salt, pepper and chili powder. Stir the corn occasionally. The goal here is to get a nice char on the corn. It will likely take about 20 minutes.
While the bacon and corn are cooking - make the crushed feta dressing. In a bowl, add about 4 ounces of feta cheese. Using a whisk, or a fork, crush the feta cheese into smaller pieces, about pea-sized.
Then, pour in 1/3 cup buttermilk and whisk together with feta cheese. It’s going to thicken up and form a paste-like consistency.
Next, add in 1 tablespoon olive oil, 1 tablespoon vinegar, and the juice from 1 lemon. Stir until fully incorporated. This will loosen up your dressing. Then, add in 3/4 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon pepper. Finally, add in 1/3 cup finely chopped cilantro. Whisk all ingredients together and place in the refrigerator until ready for use.
When the corn is charred to your liking, remove it from the heat and let is come to room temperature. Then, cut the bacon into smaller strips.
Assemble the salad as you’d like! I start by mixing some of the dressing into the shredded lettuce, and then mix some corn and bacon into the lettuce. Then, I finish it with a bit more corn and bacon and top, and garnish with some parsley!

Calories

500

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

1273

Cholesterol (grams)