Author Notes: This recipe represents what I love about the end of the summer. Fresh corn in a salad with the last good tomatoes. Some avocado for the creaminess, quinoa to make it more consistent, topped with crumbled feta. A southern-inspired dressing to spice things up. —Charlotte I The Fox + The Knife
Serves: 4 as a side, 2 as a main course
Ingredients
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1
ear of corn
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2
medium-sized tomatoes, diced
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2
avocado, diced
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100
grams feta, crumbled
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1/2
teaspoon paprika
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1
teaspoon dried thyme
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1
pinch of espelette pepper (or other mild pepper)
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2
tablespoons lemon juice
Directions
- Bring a large pot of water to boil. Remove and discard the green outer husk and silky threads from the corn. Cook the ear of corn for 5 minutes then cool in a cold water bath. Remove the corn kernels and reserve in a bowl
- Rinse the quinoa under cold water. Put the quinoa and twice its volume in water in a pot and bring to boil. Reduce the heat and cook for 10 minutes with a lid. Let it stand for 5 minutes
- Make the dressing : mix the olive oil, lemon juice, pepper, cumin, paprika, thyme, salt and pepper
- Add the tomatoes, avocado, quinoa and corn. Stir well
- Top with the crumbled feta and serve
1 of 2
Photo by Charlotte I The Fox + The Knife
2 of 2
Photo by Charlotte I The Fox + The Knife