There is pretty much nothing better in the summer than fresh sweet corn, grilled and served with butter and salt. At this point in the summer I'm looking for excuses to eat corn with every meal and this salad is a great way to repurpose some leftover grilled or boiled corn. It's barely a recipe because it's so easy, so feel free to adjust and improvise as you see fit. Serve it as a side with dinner or bring it to a barbecue.
Corn, Cucumber & Feta Salad
- 2 ears corn
- 1 hothouse cucumber
- 1/2 cup feta
- 1 tablespoon dill
- Freshly ground black pepper
Cook the corn using your preferred method (I soaked them with the husk on and grilled them for about 20 minutes until tender). Allow to cool, remove husk (if you haven't done this already for cooking) and cut off the kernels using a chef's knife. Peel the cucumber and chop.
In a medium bowl, combine corn and cucumber. Crumble feta over veggies, sprinkle with dill and season with a few turns of black pepper. Mix to evenly distribute and serve.