Summer Corn Salad with Feta and Chile-Lime Dressing

Yesterday was a busy day in the kitchen.  There was chicken marinating, galette dough making, and two batches of scones (the first one had to be thrown out due to forgetting the eggs!) being whipped up.  I wanted something simple to accompany our chicken that we were going to grill on the BBQ.  I had cooked up three ears of corn the night before and decided on a corn salad.  After glancing in the fridge and pantry for what I had on hand, I went to work.  Wanting to relive my wonderful trip to Greece, I included feta cheese and grape tomatoes (if only they were Santorini cherry tomatoes!).  At first taste, the dressing tasted too sharp and acidic, so I added a teaspoon of sugar and that did the trick.  This salad is extremely fresh and tastes best eaten right away.  Recipe below.

Summer Corn Salad with Feta and Chile-Lime Dressing (serves 3-4)
3 ears of corn
10 oz. grape or cherry tomatoes
2 tablespoons of olive oil
1/2 cup crumbled feta (with the liquid)
1 shallot, chopped finely
juice of 1 lime
1/4 teaspoon cumin
1/4 teaspoon chile
1/4 teaspoon sugar
salt and pepper to taste
5 large butter lettuce leaves
Preheat oven to 400 F.  Boil 3 ears of corn on stove.  Let cool to room temperature.  Use a knife to remove kernels and place in a medium-sized bowl.  Put tomatoes on a parchment-lined baking sheet and lightly toss with olive oil and salt.  Cook in oven for 25 minutes or until tomatoes are ready to burst.  Make dressing by combining lime juice, cumin, chile, sugar, and salt and pepper.  Add tomatoes, feta, and chopped shallots to bowl.  Toss with dressing.  Arrange the butter lettuce leaves around the serving plate and scoop salad onto leaves.  Enjoy!

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