Mediterranean Style Corn Food

MEDITERRANEAN RAW CORN SALAD

Mediterranean Raw Corn Salad image

This salad is full of bold and briny flavors and it's that contrast that accentuates the sweet crispness of the raw corn. By piling the salad on top of a thick feta-yogurt sauce, the visual not also stays more dynamic and vibrant, each person can control their sauce to salad ratio too.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 ounces feta cheese, crumbled (about 1/2 cup)
1/3 cup plain whole-milk Greek yogurt
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups fresh corn kernels (from 2 to 3 large ears)
1/2 cup diced seedless cucumber
1/2 cup thinly sliced radishes
1/2 cup sliced celery
1/4 cup pitted Castelvetrano olives, roughly chopped
1/4 cup sliced pickled banana peppers or pepperoncini, chopped
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped

Steps:

Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad.
Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper.
Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.

MEDITERRANEAN CORN SALAD

Mediterranean Corn Salad image

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

Provided by januarybride

Categories Corn

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) bag frozen corn, thawed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
1/4 cup thinly sliced green onion
1 minced garlic clove
1 tablespoon olive oil
1 tablespoon red wine vinegar (I double this)
salt and pepper
chopped fresh basil (optional, but adds a TON of flavor)

Steps:

Mix together corn, beans, peppers, feta, and onion.
Mix oil, vinegar and garlic, then pour over the corn mixture.
Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

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