American Wagyu Gold™ Grade
Cowboy Steak
$158.00
Blistered Corn and Cherry Tomato Salad
BY: Meredith Deeds
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20 minutes
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3-4 SERVINGS
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grill
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beginner
Ingredients
Salad
- 3 ears corn, husk and silk removed
- 1 tablespoon vegetable oil
- 1 pint cherry tomatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 oz. feta cheese, cut into 1/2-inch cubes
- 2 tablespoons basil leaves, julienned
- 2 tablespoons mint leaves, julienned
Directions
1
Preheat the grill, banking the coals on one half to create direct and indirect heat zones. Place a 9-inch cast iron skillet on the grill and let preheat for 3 to 5 minutes, until hot, but not smoking. Add the oil and tomatoes (Make sure to stand back a bit, in case the oil flames). Using a heat resistant glove and a long spatula, stir the tomatoes for 30 seconds to 1 minutes, until blistered in spots. Carefully remove skillet and transfer tomatoes to a bowl.
6 minutes
2
Place the corn next on the direct heat side of the grill. Cook, turning every couple of minutes, until the kernels are blistered on all sides, about 6 to 8 minutes total. Transfer to a cutting board.
8 minutes
3
Cut the kernels off the cobs and add to the bowl with the tomatoes.
2 minutes
4
In a small bowl, whisk together the 1/4 cup oil, 2 tablespoons lemon juice, honey, 1/4 teaspoon salt and 1/4 teaspoons pepper.
2 minutes
5
Add the feta cheese, basil and mint to the bowl with the corn and tomatoes. Drizzle the dressing over the top and gently toss to coat.
2 minutes
