- 1 Cucumber
- 150 g of Cherry tomatoescut into halves
- 4 shucked Ears of corn
- 2 tbsp of Miso paste
- 2 tbsp of Butterat room temperature
- 2 tbsp of Vegetable oil
- 115 g of sliced Sugar snap peas
- 6 sliced Radishes
- 40 g of Mint
- Ground black pepper
- Kosher salt
his salad is quick, refreshing, filling, and delicious! The idea of grilling salad comes all the way from Tunisia. In this recipe, we will mix grilled and fresh veggies to make our salad. Try this recipe to enjoy the mixture of sweet, piquant, and grilled food flavors.
Grilled Corn Salad with Cucumber, Avocado, and Feta
by Perry’s Plate @ flickr
Combine the butter and the Miso paste.
Heat a grill over medium-high.
Brush the corn with oil and season with salt.
Cut the cucumber into circle slices.
Brush it with oil and sprinkle salt.
Grill the corn for at least 10 minutes, turning very often until charred.
Grill the cucumber slices until grill marks show up.
Cut the kernels off the cob while the corn is hot and place them in a bowl. Add the Miso and butter mixture and mix well until corn kernels are coated.
Cut the grilled cucumber into half-circle slices and add to the bowl.
Add the radish, cherry tomatoes, sugar snap peas, and mint.
Sprinkle black pepper and salt, and mix well before serving.