-
Serves
4 as a side, 2 as a main course
Author Notes
This recipe represents what I love about the end of the summer. Fresh corn in a salad with the last good tomatoes. Some avocado for the creaminess, quinoa to make it more consistent, topped with crumbled feta. A southern-inspired dressing to spice things up. —Charlotte I The Fox + The Knife
Ingredients
-
1
ear of corn
-
2
medium-sized tomatoes, diced
-
2
avocado, diced
-
100 grams
feta, crumbled
-
1/2 teaspoon
paprika
-
1 teaspoon
dried thyme
-
1 pinch
of espelette pepper (or other mild pepper)
-
2 tablespoons
lemon juice
Directions
-
Bring a large pot of water to boil. Remove and discard the green outer husk and silky threads from the corn. Cook the ear of corn for 5 minutes then cool in a cold water bath. Remove the corn kernels and reserve in a bowl
-
Rinse the quinoa under cold water. Put the quinoa and twice its volume in water in a pot and bring to boil. Reduce the heat and cook for 10 minutes with a lid. Let it stand for 5 minutes
-
Make the dressing : mix the olive oil, lemon juice, pepper, cumin, paprika, thyme, salt and pepper
-
Add the tomatoes, avocado, quinoa and corn. Stir well
-
Top with the crumbled feta and serve
See what other Food52ers are saying.