How toHerby Corn Salad
18 steps
What you’ll need
2 pounds (900g)
Frozen Corn
1 small clove
Garlic
1/4 cup (3.5g)
Mint Leaves
1 pint (250g), halved or quartered
Cherry Tomatoes
Extra Virgin Olive Oil
1/4 cup (35g)
Pine Nuts
3 tablespoons (45g)
Lemon Juice
1/2 cup thinly sliced (30g)
Green Onion
Salt
1 tightly packed cup (25g)
Cilantro Leaves
3/4 cup crumbled (100g)
Feta
Preheat the oven to 475F (245C), and measure 2lb frozen corn
1
Coat the corn in about 2 tablespoons olive oil
2
Season to taste (about 1/4 teaspoon salt)
3
Coat evenly
4
Spread out into an even layer on a sheet pan
5
Roast for 20 minutes
6
In the last 7 minutes of roasting, add 1/4 cup pine nuts to let them get a little light brown.
7
Make the dressing: mince 1 clove garlic in a food processor.
8
Add 1 cup cilantro, 1/4 cup mint, and 1/4 cup olive oil, and blend to mince
9
Add 3 tablespoons lemon juice
10
Season to taste (about 1/4 teaspoon)
11
Blend for about 1 minute, until it comes together into a dressing.
12
Place the roasted corn and pine nuts in a mixing bowl.
13
Add 3/4 cup crumbled feta
14
Add 1 pint halved cherry tomatoes
15
Add 1/2 cup green onion
16
Add the dressing
17
Toss together and serve
18
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