Charred Corn and Tomato Salad with Whipped Feta and Aleppo Oil
This fresh and vibrant salad combines the smoky flavor of charred corn, juicy tomatoes, and creamy whipped feta. The rich, tangy feta adds depth and the Aleppo oil provides a hint of spice and warmth. It’s the perfect side dish for a summer barbecue, or you can serve it as a main course for a light, flavorful meal.
Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the Salad:
2 ears of corn, husked
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup fresh cilantro or parsley, chopped
Salt and pepper to taste
For the Whipped Feta:
4 oz feta cheese, crumbled
2 tablespoons plain Greek yogurt
1 tablespoon olive oil
1 teaspoon lemon juice
Salt and pepper to taste
For the Aleppo Oil:
1/4 cup olive oil
1 tablespoon Aleppo pepper (or substitute with crushed red pepper flakes)
1 teaspoon lemon zest
Pinch of salt
Instructions:
1. Char the Corn:
Heat a grill or grill pan over medium-high heat. Place the corn on the grill, turning occasionally, until the kernels are nicely charred, about 8–10 minutes. Alternatively, you can char the corn in a hot skillet with a bit of oil. Once charred, allow the corn to cool for a few minutes.
Once cooled, carefully slice the kernels off the cob and set aside.
2. Whip the Feta:
In a food processor, combine the crumbled feta, Greek yogurt, olive oil, and lemon juice. Process until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste. If the mixture is too thick, add a bit more olive oil or a splash of water to reach your desired consistency.
3. Make the Aleppo Oil:
In a small bowl, whisk together the olive oil, Aleppo pepper, lemon zest, and a pinch of salt. Let the oil sit for a few minutes to infuse the flavors.
4. Assemble the Salad:
In a large bowl, combine the charred corn, halved tomatoes, and thinly sliced red onion. Toss gently to combine.
Serve the salad on a platter or individual plates, then spoon the whipped feta on top.
5. Drizzle with Aleppo Oil:
Drizzle the Aleppo oil over the salad, and sprinkle with fresh cilantro or parsley. Serve immediately or chill in the refrigerator for up to 1 hour before serving.
Notes:
If you don’t have Aleppo pepper, you can substitute with a mix of crushed red pepper flakes and paprika for a similar flavor profile.
You can make the whipped feta and Aleppo oil ahead of time to save time when preparing the salad.
This salad is best served fresh, but it can be kept in the fridge for up to 2 days, though the corn may lose some of its charred texture.
Tips:
For Extra Smokiness: Grill the tomatoes for a couple of minutes along with the corn for added depth.
For a Creamier Whipped Feta: Add a bit more Greek yogurt or even a touch of cream cheese to the whipped feta mixture.
Make It Spicier: Add more Aleppo pepper or a pinch of chili flakes to the Aleppo oil if you prefer a spicier kick.
Frequently asked questions FAQ:
Q1: Can I use frozen corn for this recipe?
A1: Yes, frozen corn can be used, but it won’t have the same smoky flavor as fresh charred corn. To enhance the flavor, you can briefly sauté the frozen corn in a hot skillet until slightly browned.
Q2: Can I substitute other cheeses for feta?
A2: Yes, you can use goat cheese, ricotta, or cream cheese as an alternative. However, feta’s salty and tangy profile is key to the dish.
Q3: Can I make the whipped feta ahead of time?
A3: Yes, you can make the whipped feta up to a day ahead. Just store it in an airtight container in the refrigerator until ready to use.
Q4: Is there a non-dairy option for the whipped feta?
A4: You could try using a plant-based feta or cream cheese alternative combined with a bit of plant-based yogurt for a dairy-free version.
Nutrition Facts
Calories: 220
Protein: 6g
Fat: 18g
Carbohydrates: 14g
Fiber: 2g
Sugars: 6g
Sodium: 400mg
Cholesterol: 20mg