Make 'Grilled Corn Salad with Chèvre' from this PCC recipe"Print and Save"
Grilled Corn Salad with Chèvre
SERVES 4 TO 6
4 ears fresh corn – silks removed, husk on and soaked in cold water for 30 minutes
1⁄4 cup lime juice
1 tablespoon Dijon mustard
1 clove garlic, minced
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 pint grape tomatoes, halved
3⁄4 cup crumbled fresh goat cheese (about 6 ounces)
1⁄4 red onion, finely chopped
1⁄4 cup chopped fresh basil
Heat grill to high. Grill corn until charred on all sides, turning every few minutes until tender, 12 to 15 minutes. Allow to cool and remove husks from corn. Using a sharp knife, carefully cut kernels from stalk and transfer to a large bowl.
Combine lime juice, Dijon and garlic in a small bowl. Slowly whisk in oil; season with salt and pepper. Toss together corn, dressing and remaining ingredients.
Recipe by PCC Natural Markets. For more delicious, seasonal recipes, visit pccnaturalmarkets.com/recipes.
Each serving: 250cal, 17g fat
(6g sat), 15mg chol, 350mg sodium, 19g carb, 3g fiber, 10g protein