Spicy Roasted Corn Feta Salad Recipe 445

Steps:

• Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
• Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

Steps:

• Melt butter in a large frying pan. Saute diced onion for 2 to 3 minutes until soft. Add frozen corn and heat 6 to 7 minutes, until warm. Chop half of the package of feta into small crumbles, it should be about 1 cup. Add feta, cilantro, cayenne pepper and the juice of two limes, to the corn and stir. Add pepper to taste. Serve warm.

Steps:

• Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
• Season to taste with salt and pepper. Serve.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
• Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
• Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

Steps:

• Put the onion in a bowl, cover with water and leave for 5 mins. Drain, rinse and set aside on a sheet of kitchen paper to drain.
• Fry the sweetcorn in a dry frying pan over a medium-high heat for 4 mins, stirring regularly until it starts to colour. Add a drizzle of oil and the butter, stirring to coat. Cook for another few minutes, or until the kernels are browned all over and a few of the kernels are darker at the edges. Remove from the heat and leave to cool.
• Once cool, mix the corn with the drained onions, chives, parsley and feta. Drizzle with the olive oil and lemon juice, and season with freshly cracked black pepper. Taste for salt - be careful not to add too much as the feta is quite salty.