Corn Salad with Fresno Chiles, Plums and Feta
Grilled Corn Salad By Andrew Zimmern This vibrant salad tastes like summer in a bowl—perfect for barbecues, potlucks, or as a light dinner when the weather’s to
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Cooking tools:
- Grill
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 ears corn, husked
- 3 red fresnos, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 black plum, sliced
- 8 ounces crumbled feta cheese
- ½ cup chopped mint
- ½ cup chopped cilantro
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
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