Corn Salad with Sumac and Feta

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Summer’s last hurrah, Labor Day weekend, is here, and … wait! I haven’t worn my white pants nearly enough. It seems like summer barely started and now it’s almost over. With the kids back in school and everyone back to routines, the relaxed nature of the Labor Day cookout makes it one of the best. Fire up the grill and let’s celebrate summer to the end!

Corn is so on point right now (as if you needed an excuse), be sure to enjoy it every way you can. Make this easy Corn Salad with Sumac and Feta for a quick and flavorful side that is just delicious. Filled with bright, tart, and salty flavors, this end of summer salad pairs well with – you name it, because you most likely have a main dish idea of your own. Each bite is a bit of something different: garden fresh mint, buttery pistachio, tangy feta, bright lemon and sumac, a bit of honey, some smoky sweet corn. Oh, and a bit of fire from the jalapeño, but just a little. Toss everything together, make a delectable side dish, and be the calm, cool cucumber that you are. 

Sumac is a staple is many Middle Eastern cuisines. It’s name comes from the Arabic word “summaq,” meaning “dark red,” a nod to its vibrant color. It’s bright and slightly sweet, which enhances the grilled corn in this summery side dish. You can find sumac in the spice aisle of many grocery stores, or you can purchase it online from spice purveyors like Spicewalla. I was also able to find it at World Market.  

Grilling your corn on the cob, but without the husks, caramelizes the natural sugar and intensifies the earthy, smoky flavor. Brush your corn with avocado oil before grilling, or use another high-heat neutral oil like corn, canola, grapeseed, sunflower, safflower, peanut, or vegetable. Made from nuts, grains, seeds or fruit, these oils have a higher smoke point, perfect for grilling because they can withstand the high heat without imparting a burnt taste to your corn.  If you find raw onions a little too strong, take the bite out by letting them sit in some cold water for about 15 minutes after they are chopped. Set them aside while you are cooking, then drain and add them to your salad.

I used my leftover corn salad to make a quick main dish salad the next day. I used some chopped romaine, adding in a few handfuls of arugula for good measure. To this I added some halved cherry tomatoes from my garden, some diced English cucumber, and some small chunks of ripe avocado. I added the corn salad and tossed all of it together, then added a little of the leftover dressing and tossed again. Season this with some salt and freshly ground black pepper, then taste and adjust to your liking. You can add a splash of apple cider vinegar or squeeze in some fresh lemon juice to add a little zip if needed. Top this with some seasoned, grilled chicken strips and enjoy another meal. Or, try the corn salad over pasta, hot or cold, for another possibility. 

It’s still officially summer for a few more weeks so go ahead and embrace the lazy nature of these last summer days. Keep those flip flops on as long as possible and have a great holiday weekend. 

Corn Salad with Sumac and Feta

salad

• 4 medium ears fresh yellow corn, husks removed
• 2 Tablespoons avocado oil
• 1/2 teaspoon kosher salt
• 1/2 cup finely chopped red onion (from 1 small onion)
• 2 oz. feta cheese, crumbled (about 1/2 cup), plus more for garnish
• 1/4 cup chopped fresh flat-leaf parsley (from 1 bunch)
• 1/4 cup chopped pistachios 
• 3 Tablespoons chopped fresh mint leaves (from 1 bunch)
• 1 Tablespoon finely chopped jalapeño chile (from 1 medium jalapeño chile)

dressing

• 1/3 cup olive oil
• 2 teaspoons grated lemon zest, plus 1/4 cup fresh lemon juice (from 1 large lemon)
• 1 Tablespoon honey
• 2 teaspoons ground sumac, plus more for garnish
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon black pepper 

for salad:

Preheat grill to medium-high (400º to 450º F). Rub corn with avocado oil and sprinkle with salt. Place corn on oiled grill grates. Grill, covered, turning occasionally, until lightly charred and tender, 10 not 15 minutes. Set aside until cool enough to handle, about 10 minutes. 

Cut kernels from corn into a large bowl. Add onion, feta, parsley, pistachios, mint, and jalapeño; stir to combine. 

for dressing:

Whisk olive oil, lemon zest and juice, honey, ground sumac, salt, and pepper until well combined. 

Pour 1/3 cup of dressing over corn mixture, then stir until evenly coated. Transfer to a serving bowl, topping with additional crumbled feta and a sprinkle of sumac. Sere warm or chilled with remaining dressing on the side. 

-southernliving.com