Roasted Corn and Endive Salad! My oh my…. the flavors in this salad will make your tastebuds sing. The sweetness of the corn, the earthiness of the cumin, the tartness of the lemon, the saltiness from the feta, the freshness of the cilantro, the heat from the cayenne…. oh my goodness it’s just an explosion of flavors! Like Remy in Ratatouille when he eats the cheese and strawberry combined and sees fireworks 🙂  I know… I watch WAY too many disney movies with 4 kids! lol  Anyways… this salad is a must try!
Roasted Corn and Endive Salad
Prep time
Cook time
Total time
Author: Vixen's Kitchen
Recipe type: Side Dish
Serves: 6-8
Ingredients
- 8 ears of corn (I prefer white corn)
- 4 heads Belgian endive (I’ve included a picture below of what endive looks like. Mr. Jones and his friend went to the store last summer for endive and that story will always crack me up whenever I cook with it now!)
- Olive oil
- Salt and freshly ground pepper
- 1 bunch cilantro, leaves only chopped
- ½ red onion, thinly sliced
- ½ lime, juiced
- ½ tsp. ground cumin
- ⅛-1/4 tsp. cayenne pepper, more or less to taste
Instructions
- Preheat the grill.
- Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and liberally sprinkle with salt and pepper. Add the corn and endive to the grill and cook until lightly charred on all sides. The endive will cook faster than the corn, so be careful not to overcook it.
- Meanwhile, in a large bowl, combine the remaining ingredients, except for the feta cheese.
- Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into ½ inch pieces and add to the bowl. Cut the kernels off the bobs and discard the cobs. Add the kernels to the bowl and stir to combine. Gently fold in the feta cheese. Taste for seasoning and adjust if needed with salt, pepper and cayenne. Serve warm or room temperature.
Tools I used:
Adapted from Sunny Anderson
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