Corn and Scallion Salad with Cilantro-Mint Dressing

(from castro15’s recipe box)

Categories: Sides


  • For the Cilantro-Mint Dressing:
  • 1/2 cup fresh mint leaves, plus more for garnish
  • 1/4 cup fresh cilantro
  • 1/4 cup white wine vinegar
  • 1 to 2 tsp clover honey
  • Kosher salt and black pepper
  • 1/4 cup olive oil
  • For the salad:
  • 9 large ears of corn, husks removed
  • Canola oil, for brushing
  • Kosher salt and black pepper
  • 6 scallions, green and pale green parts only, thinly sliced
  • 1/2 cup crumbled fresh farmer's cheese or feta cheese


  1. Make the dressing: Combine the mint, cilantro, vinegar, 1 tsp of the honey and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.

  2. Heat a grill to medium high.

  3. Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2-4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.

  4. Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

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