Blackened Corn Salad with Feta
Prepare to be a-maized! | 2 Servings
Corn is a stellar side. You can do basically anything with it, and the crowd goes wild! While we love creamed corn and corn on the cob, this flavor-packed corn salad might just be our favorite way to serve these golden kernels. To start, sweet corn and shallot are charred with Cajun spices to add texture and flavor. You’ll toss it all with tangy ranch dressing, fresh lemon juice, and deliciously briny feta cheese for a side that can’t be beat. Talk about hitting all the flavor notes!
Nutrition values are representative of a 1/2 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Feta Cheese
(Contains Milk)
2 unit
Corn
3 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
1 unit
Lemon
2 ounce
Shallot
1 unit
Blackening Spice
Nutrition Values
Instructions
Wash and dry produce. Drain corn, then pat dry with paper towels. Halve, peel, and thinly slice shallot. Quarter lemon. Heat a large drizzle of oil in a large pan over high heat. Add corn and shallot; cook, stirring occasionally, until corn is slightly charred and shallot begins to soften, 2-3 minutes. Reduce heat to medium-high. Stir in Blackening Spice and a pinch of salt; cook until corn is golden and charred in spots, 2-3 minutes more. Transfer blackened corn mixture to a large bowl; let cool at least 5 minutes. Stir in dressing, half the feta, and juice from two lemon wedges; taste and season with salt. Sprinkle with remaining feta and serve.
