herby corn salad

herby corn salad

My corn and sumac salad is one of my favorite things to cook and eat this time of year. It’s perfect for summer BBQs, picnics, potlucks, and even just simple weeknight dinners. My friend Majed, AKA the Cinnaman, recently tried my recipe, and he made a few fun changes, which inspired me to come up with this herby cousin of the zesty original. I’ve been really into this cilantro + mint version, but you can totally feel free to use whatever herbs you have around—basil, parsley, chives… basically any leafy herbs that you can eat by the bunch (just stay away from perfumey woody herbs, like sage, thyme, and rosemary).

herby corn salad
herby corn salad
herby corn salad
herby corn salad
herby corn salad

herby corn salad

yield: 8 to 10 servings
total time: 30 minutes
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  • 2 lb corn kernels, fresh or frozen (900g)

  • Extra virgin olive oil

  • Salt to taste

  • 1/4 cup pine nuts (35g)

  • 1 clove garlic

  • 1 cup, tightly packed, cilantro leaves (20g) *

  • 1/4 cup mint leaves (4g)

  • 3 tablespoons lemon juice (45g)

  • 3/4 cup crumbled feta (100g)

  • 1/2 cup thinly sliced green onion (30g)

  • 1 dry pint cherry tomatoes, halved or quartered (250g)

  1. Preheat the oven to 475°F (245°C) convection (no worries if you don’t have convection—it might just take a couple minutes longer to roast). **

  2. Coat the corn with about 2 tablespoons olive oil and salt to taste (about ¼ teaspoon). Spread out on a sheet pan in 1 even layer, and roast for 20 minutes for frozen, or just 10 to 15 minutes for fresh. In the last 7 minutes of roasting, sprinkle the pine nuts on top of the corn so they have a chance to get a little light brown.

  3. While the corn is roasting, add the garlic to a food processor, and pulse a couple times until minced. Add the cilantro, mint, 1/4 cup olive oil (55g) to the food processor, and blend until finely minced. Add the lemon juice, and salt to taste (about 1/4 teaspoon), and blend for about a minute, until everything comes together into a dressing. Taste and adjust the seasoning.

  4. Remove the roasted corn and pine nuts to a mixing bowl, add the feta, green onion, cherry tomatoes, and dressing, and toss everything together.

To make ahead: This salad keeps super well, even after tossing together. If you’re making it for company, you can easily toss everything together a couple hours before guests arrive, and leave it in the fridge. Leftovers will keep for at least 2 or 3 days.

* You can substitute parsley or basil instead.
** If it’s the middle of summer and so 1) you don’t feel like turning on your oven and 2) you have plenty of fresh corn on the cob, you can do this instead: Preheat your grill to high. Coat the corn in some olive oil. Place the ears directly on the grates. Rotate the ears when one side develops a nice golden color and a few dark brown spots, being careful not to let the whole side burn. Once they're evenly grilled, remove and cool on a cutting board. Once you can handle them, cut the corn off the ears.

herby corn salad

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lebanese-style elotes preparados

Lebanese elotes

I’ve been super excited to share this one with you all because even though we’re only at the tail end of May, Lebanese-style elote has already become one of my favorite summer dishes. But when I first came up with the idea, I didn’t realize that it also had numerological significance. So here it is: my 200th recipe!

I think the most annoying thing you get asked as a recipe developer is the dreaded “Don’t you ever worry that you’re going to run out of ideas?” I remember the first time someone asked me when I had only been blogging for about a month, and my answer was “Well… thanks, now I do!”

But now that I’m 200 recipes in, I finally have a little more faith that ideas will come. Part of it is being surrounded by other bloggers who inspire me daily, like Chicano Eats, whose drool-worthy photo of elotes preparados made me think “ooh, I wonder if I could spread toum and feta on that,” because that’s what was in my fridge at the time, and these ingredients have more in common than you might think. It turns out that toum and feta make for another very tasty version. If you want to live your best summer life, I highly recommend making the classic version and this one on repeat all summer long (or at least, that’s where you’ll find me).

Lebanese elotes
Lebanese elotes

Oh but also, let’s not forget the real heroes… the 4 or 500 ideas I had in the last couple years that either didn’t make it into the kitchen (thank goodness…), or (unfortunately for my tastebuds) made it to the kitchen, and then into the sad time-out corner of the refrigerator, where they languished until we were hungry enough to eat humble pie (sometimes, literally). These disappointments and disasters don’t get me down in the same way that they used to, because I know another idea will be right around the corner.

I’ll keep those little failures to myself, and will continue to only share the best stuff on here to spare you the same experience. Thanks so much for reading, cooking, and baking with me, and I hope we’ll be on this journey together for at least another 200!

Lebanese elotes
Lebanese elotes

lebanese-style elotes preparados

serves 5
total time: 15 minutes
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  • 5 ears of corn (1.5kg shucked, from about 2kg in-husk)

  • 1 teaspoon oil

  • 2-3 tablespoons toum (30-45g)

  • 3 tablespoons crumbled feta (35g)*

  • 1/2 teaspoon chili powder (1g)

  • 1 pinch dried mint (optional)

  • 1 tablespoon parsley, chiffonade (2g)

  • lime wedges (from about 1 lime)

  1. Preheat your grill or broiler. Very lightly coat the corn with oil. Grill it (using your broiler, a grill, or a gas flame) until it is golden brown and charred in spots (you’ll get fewer charred spots if you’re using an electric oven broiler, or if your broiler/grill isn’t super strong). Remove to a serving plate and pat the corn with paper towels to make sure there’s no excess oil.

  2. Spread some toum over the ears. Top with feta, followed by the chili powder, mint, and parsley, and serve with lime wedges on the side.

* To make this vegan or dairy free, simply omit the feta, or replace it with a crumbled vegan cheese.

Lebanese elotes

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