Corn and Pomegranate Salad

Name: Corn and Pomegranate Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 1/2 cup olive oil, plus more for the grill; 8 ears of corn, shucked; Kosher salt and freshly ground pepper; 2 small bunches mint, leaves and tender stems chopped (about 2 cups); 1/2 small bunch parsley, leaves and tender stems chopped (about 3/4 cup); 1 cup pomegranate seeds; 1/2 cup crumbled feta cheese

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 8 servings

“Sweet summer corn mixed with tart fall pomegranate is a winner every time!”

Level: Easy

Total: 30 min
Active: 15 min

Yield: 8 servings

Ingredients

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1/2 cup olive oil, plus more for the grill

8 ears of corn, shucked

Kosher salt and freshly ground pepper

2 small bunches mint, leaves and tender stems chopped (about 2 cups)

1/2 small bunch parsley, leaves and tender stems chopped (about 3/4 cup)

1 cup pomegranate seeds

1/2 cup crumbled feta cheese

Directions

Preheat a grill to high or heat a large grill pan over high heat. Clean and lightly oil the grill grates.
Brush the corn with 1/4 cup olive oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 10 minutes. Let cool 5 minutes, then cut the kernels off the cobs and transfer to a medium bowl.
Add the mint, parsley, pomegranate seeds, feta, remaining 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl with the grilled corn and fold to combine.