One of my favorite summer foods is fresh sweet corn. I have fond memories of my dad coming home from our local produce stand with several ears picked just that morning from the fields in Brentwood, CA. My sister and I would sit outside on our patio and shuck the ears into a brown paper bag. Dad would dunk them in boiling, salted water just long enough to get them hot. We’d slather the piping hot cobs in butter and a little mayonnaise (yes mayonnaise), plug in the corn holders, and proceed to munch down on each row like a methodical typewriter. The corn juice and butter/mayo mixture dripping down our chins made for the happiest of summer evenings.
While I still love a good cob dripping with butter and mayo, I also love to use corn in many other recipes such as my Cheesy Chipotle Corn Dip and this Corn and Tomato Salad with Herb Yogurt Dressing. For this salad, I roasted the corn to bring out even more sweetness and tossed it with grape tomatoes and minced red onions. Instead of the mayonnaise on my traditional corn on the cob, I used creamy yogurt mixed with feta cheese, fresh dill, and basil. It’s the perfect, simple, summer salad for your upcoming picnic or barbecue.
Corn and Tomato Salad with Herbed Yogurt Dressing
Equipment
- 1 Medium-sized bowl
- 1 sheet tray
- 1 Small bowl
Ingredients
- 4 c. fresh corn kernels 6-7 ears
- 2 c. grape tomatoes sliced in half
- ¼ c. finely diced red onion
- 2 T. avocado oil divided in half
- 1 ¼ t. salt divided 1 t., ¼ t.
- ¾ t. finely ground black pepper divided ½ t., ¼ t.
- ½ c. low-fat Greek yogurt I used Fage
- ⅓ c. crumbled feta cheese
- ½ t. garlic powder
- 1 T. lemon juice
- 1 T. rice wine vinegar
- 1 t. honey
- 2 T. chopped fresh dill
- 2 T. chopped fresh basil
Instructions
- Toss the corn kernels with 1 T. avocado oil, 1 t. salt and ½ t. black pepper. Spread the kernels on a sheet tray and roast at 425 degrees until they start to brown. Just get a nice light toast on them.
- Remove the kernels from the oven and allow them to cool to at least room temperature. In a medium-sized bowl, toss the kernels with the halved grape tomatoes and the diced red onion.
- In a small bowl, combine the yogurt, the remaining 1 T. avocado oil, the crumbled feta cheese, garlic powder, and the remaining ¼ t. salt, ¼ t. pepper, lemon juice, rice wine vinegar, honey, dill, and basil. Mash and stir together, ensuring the feta cheese is thoroughly incorporated into the dressing.
- Mix the dressing with the corn and tomato mixture. Cover and let chill for a few hours before serving.
Leave a Reply