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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
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Ingredients
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1
ear of corn
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2
medium-sized tomatoes, diced
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2
avocado, diced
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100 grams
feta, crumbled
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1/2 teaspoon
paprika
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1 teaspoon
dried thyme
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1 pinch
of espelette pepper (or other mild pepper)
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2 tablespoons
lemon juice
Directions
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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
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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
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Make the dressing : mix the olive oil, lemon juice, pepper, cumin, paprika, thyme, salt and pepper
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Add the tomatoes, avocado, quinoa and corn. Stir well
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Top with the crumbled feta and serve
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