Corn and Green Onion Salad with Mint and Cilantro Dressing

Ingredients:

Cilantro and Mint Dressing

• 0.5 cup fresh mint leaves + extra for serving
• 1/4 cup fresh cilantro or parsley leaves
• 1/4 cup white wine vinegar
• 1 - 2 teaspoons of clover honey
• 1/4 cup olive or canola oil

Salad

• 9 large ears of corn, husked
• Rapeseed oil (canola) for greasing
• 6 green onions, green and light green parts only, thinly sliced
• 0.5 cup crumbled farmer's cheese or feta

Preparation:

1. Prepare the dressing:

   
   Combine the mint, cilantro, vinegar, 1 teaspoon of honey, salt, and black pepper in a blender. Blend until smooth. Without stopping the blender, slowly whisk in the olive oil and blend until emulsified. Taste and add more honey, salt, and pepper if desired. Set aside.
2. Preheat grill to medium-high heat.
3. Brush the corn with a little vegetable oil, then sprinkle with salt and black pepper. Grill, covered, until lightly charred on all sides and tender, 2-4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
4. Add green onions to the bowl and season with salt and pepper. Add a little dressing and toss to coat. Transfer the salad to a platter; top with crumbled cheese, mint, and additional dressing. Serve immediately.