Corn and Scallion Salad with Cilantro-Mint Dressing

“Farmer’s cheese has a nice creamy flavor. If you can’t find it, sub in feta or ricotta salata,” says Bobby.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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For the Cilantro-Mint Dressing:

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

For the Salad:

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


  1. 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.
  2. Heat a grill to medium high.
  3. 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. 
  4. 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.