Radicchio Corn Salad

A delicious and simple summer salad. This slightly crunchy salad is a great side or starter for any meal! The crumbled feta cheese is just the right compliment to the sweet, fresh corn!

Course Salad, Salad Dressing, Salad/ Side Dish, Side Dish, Starters and Sides

Cuisine American

Keyword appetizers, salad, summer, vegetables, vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 120kcal

Author Luci Petlack

Ingredients

Salad

2 tablespoons extra virgin olive oil
3 ears yellow sweet corn
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 small head radicchio sliced
2 tablespoons crumbled feta cheese
chopped cilantro for garnish

Dressing

¼ cup fresh cilantro leaves
3 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
¼ teaspoon fine sea salt
Pinch ground black pepper

Instructions

To make the salad, heat the oil in a large skillet over medium-high. While the oil heats, cut the kernels from each ear of corn. Add them to the skillet and cook for about 3 minutes. Until the corn softens and turns bright yellow. Sprinkle with salt and pepper. Remove from the heat and transfer to a large bowl to cool.
While the corn cools, make the dressing. Add the dressing ingredients to a single-serve blender. Puree until smooth and set aside.
Add the radicchio to the bowl with the corn. Pour in the dressing and toss all ingredients together. Transfer to a serving bowl or plate. Sprinkle with the feta and cilantro leaves before serving.

Notes

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