Roasted Summer Corn Salad

Ingredients

• 4 ears of corn about 3 cups corn kernels
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 pint cherry tomatoes
• ½ cup crumbled feta cheese
• 1 English cucumber seeded and finely diced
• ½ cup finely diced red onion
• ¼ cup finely chopped fresh basil
• ¼ cup finely chopped fresh mint
• ¼ cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 2 garlic cloves finely minced
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon black pepper

Instructions

1. 1

   Heat a large cast-iron skillet over medium-high heat. Add the olive oil and butter. When the butter has melted, place the corn on the cob in a single layer. Cook for 12-15 minutes, rotating every few minutes until evenly charred and fully cooked. Remove from the skillet and let cool slightly. 4 ears of corn, 1 tablespoon olive oil, 2 tablespoons salted butter

2. 2

   Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Transfer to a large mixing bowl.

3. 3

   Add the cherry tomatoes, feta cheese, cucumber, red onion, basil, and mint to the bowl with the corn. 1 pint cherry tomatoes, ½ cup crumbled feta cheese, 1 English cucumber, ½ cup finely diced red onion, ¼ cup finely chopped fresh basil, ¼ cup finely chopped fresh mint

4. 4

   In a mason jar or small bowl, whisk together the olive oil, white wine vinegar, honey, garlic, salt, paprika, and black pepper until well combined. Shake for 20-30 seconds if using a jar. ¼ cup olive oll, 2 tablespoons white wine vinegar, 1 tablespoon honey, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon black pepper

5. 5

   Pour the dressing over the salad and toss until evenly coated. Serve immediately or refrigerate for up to 2 hours before serving for a chilled version.