It’s springtime in Florida… think outdoor dinners, beach days, and fun in the sun!
Over the next several weeks I’ll be offering entertaining ideas while dining al fresco, and highlighting dishes that are perfect for a picnic, a beach outing, or enjoyed while on the water. Local Florida produce that’s in season includes fresh corn, strawberries, citrus, tomatoes, squash, cucumber, eggplant, green beans, and potatoes to name a few!
I love Florida sweet corn, and with the zesty addition of fresh mint, you’ll find my Sweet Corn Salad with Feta & Mint to be a home run. It travels well and is fantastic on the go— or when served alongside whatever you’re grilling in the backyard. The ingredients are simple, but when fresh and local, they shine with minimal adornment. A little vinegar goes a long way in accenting the tomatoes, and a squeeze of honey highlights the sweetness of the corn. This salad comes together quickly, and you’ll love how bright, crisp and refreshing it is on a gorgeous spring day.
Sweet Corn Salad with Mint and Feta
- 4 ears corn
- ½ pound tomatoes about 3 medium
- 3 green onions
- 5 ounces feta about ½ cup, crumbled
- 2 tablespoons red wine vinegar
- ¾ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- Zest of 1 lemon
- ⅓ cup fresh mint chopped
- 1 teaspoon honey
- Cook the corn in boiling water for 3 minutes. Alternatively, you can grill the corn over medium heat, turning occasionally, for 4-5 minutes. Remove and let cool slightly.
- Cut the corn from the cob and place in your salad bowl. Cut the tomatoes in half, and scoop the seeds out with your finger and discard. Dice the tomatoes and add to the bowl. Chop the scallions and add to the bowl, along with the mint and feta.
- Add in the salt, vinegar, olive oil, honey, and zest. Toss to combine. Serve immediately, or refrigerate up to 6 hours before serving.