Simply Delicious Recipe: Charred Corn and Feta Salad

Follow along with Susan Hay and Chef Mark McEwan, as he prepares a charred corn and feta salad perfect for a Thanksgiving side.

• 4 cleaned ears of corn, rub each one with olive oil, smoked paprika, salt and pepper
• 1 small bunch of chives cut fine
• 1 2” square piece of feta cheese
• 2 oz olive oil
• 1 oz rice wine vinegar
• 1 tbsp lemon juice
• ¼ tsp chili flakes
• ½ tsp chopped garlic
• Salt and pepper
• 2 tbsp finely diced red onion
• 1 tsp Dijon mustard
• 1 smashed anchovy filet

• Char seasoned corn over BBQ, remove and cool before carefully removing corn from cobb and placing it in a bowl
• Add olive oil, vinegar, lemon juice, chili, garlic, Dijon mustard and anchovy to a blender, blend ingredients and season to taste if required.
• Mix corn with red onion followed by the dressing made in the blender
• Plate the corn salad on an oval plater evenly
• As finely as possible grate the feta cheese over top finishing with grated chives and extra dressing

• This salad can be served warm or cold and makes the perfect side dish for BBQ chicken or roasted branzino