CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING

Corn and Scallion Salad with Cilantro-Mint Dressing image

Provided by Bobby Flay

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

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1/2 cup fresh mint leaves, plus more for garnish
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup olive or canola oil
9 large ears corn, husks removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
6 scallions, green and pale green parts only, thinly sliced
1/2 cup crumbled fresh farmer's cheese or feta cheese

Steps:

Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
Heat a grill to medium high.
Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.