Name: Corn and Scallion Salad with Cilantro-Mint Dressing
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Ed Anderson

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Corn and Scallion Salad with Cilantro-Mint Dressing

For the Cilantro-Mint Dressing:

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