Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
1 ear fresh corn on the cob, husk and silk removed
1 tablespoon (15 ml) extra virgin olive oil
1/8 teaspoon (1 ml) salt
1 small head iceberg lettuce, thinly sliced
1 cup (240 ml) halved cherry or grape tomatoes
1 small red onion, thinly sliced
Dressing
¾ cup (180 ml) extra virgin olive oil
Juice of 1 lime
1 teaspoon (5 ml) chili powder
½ teaspoon (2.5 ml) garlic powder
1/8 teaspoon (1 ml) salt
1/8 teaspoon (1 ml) pepper
1 cup (240 ml) chopped cilantro, to garnish
¾ cup (180 ml) feta, crumbled, to garnish
1 teaspoon (5 ml) smoked paprika, to garnish
Method:
Preheat oven to broil.
Rub corn with olive oil and salt, and place directly on oven rack 4-5 inches (10-12 cm) from the top element. Broil 10-12 minutes, turning once, until golden brown and slightly charred. Remove and set aside.
To make the dressing, add olive oil, lime juice, chili powder, garlic powder, salt, and pepper to a jar. Put on the lid and shake until combined. Set aside.
Put lettuce in a mixing bowl and add dressing. Toss to coat lettuce. Plate lettuce. Using a sharp knife, sheer the broiled kernels from the cobs. Scatter on top of lettuce along with grape tomatoes and red onion.
Garnish with chopped cilantro, crumbled feta, and smoked paprika.