Charred Corn Salad

Even though corn is not necessarily a low-glycemic vegetable, it’s irresistible in the summer. Who doesn’t love fresh corn, just shucked, from the Farmers Market, grilled up or lightly blanched and in a salad with other garden fresh herbs and vegetables? I certainly do. And, corn is relatively good for you because it’s high in antioxidants and fiber. Fiber, which is necessary for a healthy body,  helps with the growth of beneficial bacteria in the gut, and a healthy gut equals an ageless body. Corn gives us a sweet, great taste with plenty of chewing satisfaction, and its high ratio of insoluble-to-soluble fiber keeps us slim. And the tomatoes, at the peak of their season right now, are full of lycopene (the antioxidant that gives tomatoes their color), which has been said to help with cancer prevention. Plus the fresh basil is an anti-inflammatory power house. And the fresh thyme, red onion, and dried spices enhance the flavors of the salad and offer more anti-inflammatory benefits. I add goat milk feta (tangier and less inflammatory than cows milk) because it tastes good. But dairy is not for you if you’re on the 6 Week Reset, so skip it, you won’t miss it. As an optional addition, I chopped up some fresh purslane I had in my garden. Purslane is incredibly good for you with a very mild flavor. It’s the succulent looking weed in the cracks of sidewalks, and it’s available – sidewalk-free – at most Farmers Markets these days. Chefs are crazy about it. If you can, give it a try. It’s rich in omega-3 and high in vitamin E. This common weed is uncommonly good for you. Purslane is dead simple to use, just chop it up and add it to the salad. It brings a slight, very mild lemony taste and crunch.

Charred Corn Salad
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 8 ears of corn, husked
  2. 6 tablespoons olive oil, divided
  3. 1 red onion, thinly sliced
  4. 2 large tomatoes, chopped
  5. 1 bunch (about 1 cup loosely packed) fresh basil leaves, large leaves torn
  6. 1 bunch (about 1 cup) purslane, chopped
  7. 1/3 cup unfiltered apple cider vinegar
  8. 2 teaspoons smoked paprika
  9. 1/4 teaspoon cumin
  10. 2 tablespoons chopped fresh thyme
  11. Sea salt, freshly ground pepper
  12. 5 oz. goat milk feta, crumbled
Instructions
  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon of oil and dust with paprika and sprinkling of sea salt. Grill, turning frequently, until corn is a little charred and heated through, 8-10 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. If you don’t want to grill, you can blanch the corn in a big simmering pot of water.
  2. Whisk the vinaigrette in a large bowl with the spices, a teaspoon of salt, pepper, and the chopped thyme, add the tomatoes, onions, and the purslane. Allow to sit for a few minutes soaking in the dressing and then add the corn and basil, toss well. Crumble the feta cheese over the salad, stir until the cheese is blended. Season to taste with salt and pepper.
Notes
  1. Salad can be assembled 1 hour ahead. And the corn can be done 3 hours in advance. Let stand at room temperature.
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