Perfect for Christmas Day or at any BBQ, this corn basil and feta salad is so simple to make. It is made best with corn that has been grilled on the cob, then stripped with a sharp knife. I adore the vibrant colours of this salad and it’s full of flavour. Grilling the corn helps caramelise the natural sugars in corn, making it taste sweeter and juicer. To balance the sweetness of the corn, I threw in a small handful of chilli flakes. I love the kick of heat they add. I also add paprika to the dressing to help impart a smokey flavour.
Lime juice is specified in the dressing, but use what citrus you have on hand; orange would add a beautiful twist while lemon is classic. I love the versatility of this salad. Replace the feta with toasted walnuts for a dairy free alternative. Add a handful of toasted almonds. It’s wonderful when you start to play around with the different textures and flavours. I personally adore the corn, basil and feta combination; but if you don’t have fresh basil, use a different herb. To me this salad taste like summer in a bowl. Over the years, I’ve been known to add avocado or even blueberries to the mix. The colour contrast is amazing.
Serve as part of a big spread, it’s delicious either warm or cold. I love it with Christmas ham on the side.
Ingredients
- 2 cups corn kernel, grilled and trimmed off the cobs
- 2 x handfuls fresh basil, chopped
- 150gm feta cheese
- 100gm spinach leaves
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- 1 clove garlic, minced
- 1 tsp chilli flakes
Instructions
In a serving bowl, toss together the corn kernels, basil, feta cheese and spinach leaves. In a jar put the olive oil, lime juice, honey, garlic and chilli flakes. Shake until combined, then toss through the salad and serve.
