Fried Goat Cheese Salad with Grilled Sweet Corn

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


1 ear corn, shucked 1 tablespoon olive oil, plus extra-virgin olive oil, for drizzling

10 ounces goat cheese, softened

1 lemon, zested

1/4 cup freshly chopped parsley leaves

Vegetable oil, for frying

2 eggs 2 cups panko crumbs Salt

10 ounces baby greens 1/2 lemon, juiced


  1. Freshly ground black pepper Preheat grill to medium-high. Brush corn with 1 tablespoon olive oil and grill, turning often, until charred and tender, about 4 minutes. Set aside. In a medium bowl combine goat cheese, zest and parsley. Roll into 16 (1-inch) sized balls and put on a parchment-lined baking sheet. Freeze until firm, about 20 minutes.
  2. In a large heavy-bottomed pot, add enough oil to reach 1/3 of the way up the sides. Heat oil to 360 degrees F. Whisk eggs in a small bowl and place panko crumbs on a plate. Dip cheese balls in the egg wash, then roll in the panko crumbs. In batches, carefully transfer balls into the hot oil and fry until golden, about 1 minute. Transfer to a paper-towel lined plate and season with salt immediately. Slice corn from cob and add to a serving bowl along with the baby greens. Dress with lemon juice, oil and salt and pepper, to taste. Toss to coat and serve, topped with warm cheese balls.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Broccoli Salad with Goat Cheese

Spinach Salad with Goat Cheese and Walnuts

Beet and Marinated Goat Cheese Salad

Gina's Beet and Goat Cheese Salad

Grilled Tuscan Steak with Fried Egg and Goat Cheese

Warm Beet and Lentil Salad with Goat Cheese

Tangy Goat Cheese and Dill Potato Salad

Red Jalapeno "Texas" Salad with melted Goat Cheese