We are on a crazy movie kick. In fact, we are probably the reason that Netflix is going to charge for discs and streaming separately. We have caught up on somewhat recently acclaimed movies like “The Fighter” and “127 Hours.” We have watched movies at the recommendations of our mothers like “The Visitor” and “Riding Alone for Thousands of Miles.” We have watched movies with sentimental value like “Tremors” and “Ghostbusters.” And we have watched horrible movies that left us wanting two hours of our life back like the new “Manchurian Candidate” and “Sliding Doors.”
Some of the movies like “The Visitor” and “The Fighter” were spectacular, and for some of the others, we can only feel lucky that they could, at least, be overshadowed by the food we enjoyed while watching them.
Take this corn salad, for instance. We ate it while watching Sin City. Sin City was ok. But we’ll have better memories of the salad below.
Grilled Corn Salad
(Serves 4 as a small side)
1 ear of corn
4-5 medium-sized tomatoes
1 small shallot
3-4 tbsp crumbled feta
Olive oil
Balsamic
Ground mustard
Salt and pepper to taste
First of all, the better the feta, the better the salad. BUT we think this would be good without the feta for all of our feta-hating friends (you know who you are). AND we went with a more mild feta here because all of the other flavors are so light and summery.
Ok, now time to cook. Grill the corn. We grilled it on the stovetop Smitten-Kitchen style, described in an earlier post.
When the corn has cooled then cut the kernels off the cob. Chop the tomatoes, dice the shallots, and combine.
We made a simple balsamic vinaigrette for the dressing that we thickened a little with the ground mustard.
Dress the salad, add the feta, grind pepper over the top, and serve. Sadly, we don’t have a picture of it with the feta, because we started gobbling it down almost immediately after adding it, but here is the feta-less option:
We really do promise that one day we will stop writing about corn and tomatoes. In the mean time, it’s just too good to be helped.
Please do not ever stop writing about corn and tomatoes. This recipe sounds so good. I can’t get over how you grill corn directly on the gas stove. That is brilliant!
Ok, if you insist. Speaking of corn, we’re hoping to make this Grilled Corn recipe (http://www.howsweeteats.com/2011/07/grilled-corn-with-bacon-butter-and-cotija-cheese/) before the summer is out! Maybe this can even be one of our hurricane activities.
OH MY GOD! So many good things in this world to eat, and here I am stuck at home eating Kraft Macaroni and Cheese and yogurt with a demanding six year old and a four year old who hasn’t quite grown out of the animal stage yet. Sigh.
Mmm… Kraft Mac&Cheese! We have a soft spot for that… if you have the time to put in tons of milk and just let it all boil down, it gets suuuuper creamy!
Thank you for sharing howsweeteats with me!! I’m obsessed! As soon as LittleOne and Littlest quit demanding my time, I’m totally gonna read it!!!
I love the idea of grilling in the kitchen. Winter won’t be so bad after all! Try cumin and cayenne on your ears of corn after you butter, salt & pepper them! Super addicting…..
Cumin and cayenne! That sounds amazing. We are definitely trying that. You are a genius.
Thanks for sending me to this page Amanda. I’m latecomer to comments. Since I’m not a big fan of buttered corn, I do mine outside on the Weber (that your dear M&D gave me as a present about some 11 years ago :-) by slathering them first with olive oil and a sprinkle of salt, then after grilling I give them a squeeze of fresh lime juice and a light sprinkle of chili powder for an authentic Mexican flavor. But in a pinch when I don’t want to go through all that charcoal-lighting, this might be the best shortcut and I can’t wait to try it!
Ooooooh, lime juice and chili powder. That sounds goooooooood.