- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Monday, July 9, 2018
8 ears sweet corn shucked and cleaned of silk and lightly brushed with 1/4 cup vegetable oil
1 pint of cherry tomatoes
1 large shallot finely diced
1 cup feta cheeses crumbled
1 cup basil leaves torn
Chopped flat leaf Italian parsley to finish
Place the corn over hot coals and turn every two minutes until about half the kernels are a nice brown. Keep a close eye they do not burn. Allow corn to cool and wipe off any remaining silk with a paper towel. Cut the kernels off the cob into a large bowl. Slice the cherry tomatoes in two and add the shallot and feta. Add the dressing to taste. Don't use all of it. Keep covered and refrigerated until ready to serve. Add the basil and parsley just before serving.
For the dressing:
1/4 cup fresh squeezed lemon juice
1/2 tsp kosher salt
1/2 tsp fresh cracked pepper
1 tsp Dijon mustard
1/2 cup olive oil
Combine ingredients and whisk or shake vigorously.